Effect of baking and frying on the in vivo toxicity to rats of cornmeal containing fumonisins.

PubMed

Voss, Kenneth A; Meredith, Filmore I; Bacon, Charles W

2003-08-27

Fumonisins are mycotoxins produced by Fusarium verticillioides (=F. moniliforme) and other Fusarium species. They are found in corn and corn-based foods. Cooking decreases fumonisin concentrations in food products under some conditions; however, little is known about how cooking effects biological activity. Baked cornbread, pan-fried corncakes, and deep-fried fritters were made from cornmeal that was spiked with 5% w/w F. verticillioides culture material (CM). The cooked materials and the uncooked CM-spiked cornmeal were fed to male rats (n = 5/group) for 2 weeks at high (20% w/w spiked cornmeal equivalents) or low (2% w/w spiked cornmeal equivalents) doses. A control group was fed a diet containing 20% w/w unspiked cornmeal. Toxic response to the uncooked CM-spiked cornmeal and the cooked products included decreased body weight gain (high-dose only), decreased kidney weight, and microscopic kidney and liver lesions of the type caused by fumonisins. Fumonisin concentration, as determined by HPLC analysis, in the 20% w/w pan-fried corncake diet [92.2 ppm of fumonisin B(1) (FB(1))] was slightly, but not statistically significantly, lower than those of the 20% w/w baked cornbread (132.2 ppm of FB(1)), deep-fried fritter (120.2 ppm of FB(1)) and CM-spiked cornmeal (130.5 of ppm FB(1)) diets. Therefore, baking and frying had no significant effect on the biological activity or concentration of fumonisins in these corn-based products, and the results provided no evidence for the formation of novel toxins or "hidden" fumonisins during cooking.

Characteristics of PAHs from deep-frying and frying cooking fumes.

PubMed

Yao, Zhiliang; Li, Jing; Wu, Bobo; Hao, Xuewei; Yin, Yong; Jiang, Xi

2015-10-01

Cooking fumes are an important indoor source of polycyclic aromatic hydrocarbons (PAHs). Because indoor pollution has a more substantial impact on human health than outdoor pollution, PAHs from cooking fumes have drawn considerable attention. In this study, 16 PAHs emitted through deep-frying and frying methods using rapeseed, soybean, peanut, and olive oil were examined under a laboratory fume hood. Controlled experiments were conducted to collect gas- and particulate-phase PAHs emitted from the cooking oil fumes, and PAH concentrations were quantified via high-performance liquid chromatography (HPLC). The results show that deep-frying methods generate more PAHs and benzo[a]pyrene (B[a]P) (1.3 and 10.9 times, respectively) because they consume greater volumes of edible oil and involve higher oil temperatures relative to those of frying methods. In addition, the total B[a]Peq concentration of deep-frying is 2.2-fold larger than that of frying. Regarding the four types of edible oils studied, rapeseed oil produced more PAH emission than the other three oil varieties. For all of the cooking tests, three- and four-ringed PAHs were the main PAH components regardless of the food and oil used. Concerning the PAH partition between gas and particulate phase, the gaseous compounds accounted for 59-96 % of the total. Meanwhile, the particulate fraction was richer of high molecular weight PAHs (five-six rings). Deep-frying and frying were confirmed as important sources of PAH pollution in internal environments. The results of this study provide additional insights into the polluting features of PAHs produced via cooking activities in indoor environments.

Effects of long term feeding of Quillaja saponins on sex ratio, muscle and serum cholesterol and LH levels in Nile tilapia (Oreochromis niloticus (L)).

PubMed

Francis, George; Levavi-Sivan, Berta; Avitan, Ayelet; Becker, Klaus

2002-12-01

Seventeen-day-old Nile tilapia fry were fed a standard diet (C) or diets containing 50-700 mg kg(-1) Quillaja saponin (QS) extract (groups S50, S150, S300, S500 and S700). After the first 8 weeks, 30 randomly selected tilapia from each of the treatments were placed in separate aquaria and fed the standard diet without saponins from then on (these were designated S50/C, S150/C, S300/C, S500/C and S700/C). The fish grew from an initial average weight of approximately 30 mg to a final average weight of 79 g during the 6-month feeding period. The difference between the average weight of C-fed tilapia and the treatment with the highest average weight after 6 months was 53.5%. The sex ratio of tilapia in the saponin-fed groups deviated from the normal 50:50 male:female ratio, with the S700 group showing a significantly higher number of males. Quillaja saponin stimulated LH release from dispersed tilapia pituitary cells in vitro. This effect was abolished in the presence of dilute calf serum. Serum LH values did not show any diet-dependent trend in either male or female tilapia in vivo. In both continuously saponin-fed and only-initially saponin-fed groups, the average serum (but not muscle) cholesterol levels in males showed an increasing trend (R(2) values of 0.62 and 0.69) with increasing dietary saponin level. It was concluded that dietary QS has the potential to change the sex-ratio in favour of males. More investigations are required to determine the mechanism of action and the optimum dietary level of QS for maximum effects.

Acrylamide in a fried potato dish (rösti) from restaurants in Zurich, Switzerland.

PubMed

McCombie, Gregor; Biedermann, Maurus; Biedermann-Brem, Sandra; Suter, Gaby; Eicher, Angela; Pfefferle, Anton

2016-01-01

Rösti, a fried potato product, is a large contributor to acrylamide exposure locally in Switzerland. A survey of 55 dishes prepared by 51 restaurants in the city of Zurich showed that the average rösti contained 702 µg/kg acrylamide. By analysing the content of reducing sugars in the potatoes used for frying, it is shown that with simple measures, the exposure to acrylamide could easily be reduced by factor 2 or more, while even improving the culinary experience. Though rösti is a typical dish in the German-speaking areas in Switzerland, the result may be of general interest for fried potato products which are popular in large areas of Central Europe.

Effects of consumer food preparation on acrylamide formation.

PubMed

Jackson, Lauren S; Al-Taher, Fadwa

2005-01-01

Acrylamide is formed in high-carbohydrate foods during high temperature processes such as frying, baking, roasting and extrusion. Although acrylamide is known to form during industrial processing of food, high levels of the chemical have been found in home-cooked foods, mainly potato- and grain-based products. This chapter will focus on the effects of cooking conditions (e.g. time/temperature) on acrylamide formation in consumer-prepared foods, the use of surface color (browning) as an indicator of acrylamide levels in some foods, and methods for reducing acrylamide levels in home-prepared foods. As with commercially processed foods, acrylamide levels in home-prepared foods tend to increase with cooking time and temperature. In experiments conducted at the NCFST, we found that acrylamide levels in cooked food depended greatly on the cooking conditions and the degree of "doneness", as measured by the level of surface browning. For example, French fries fried at 150-190 degrees C for up to 10 min had acrylamide levels of 55 to 2130 microg/kg (wet weight), with the highest levels in the most processed (highest frying times/temperatures) and the most highly browned fries. Similarly, more acrylamide was formed in "dark" toasted bread slices (43.7-610.7 microg/kg wet weight), than "light" (8.27-217.5 microg/kg) or "medium" (10.9-213.7 microg/kg) toasted slices. Analysis of the surface color by colorimetry indicated that some components of surface color ("a" and "L" values) correlated highly with acrylamide levels. This indicates that the degree of surface browning could be used as an indicator of acrylamide formation during cooking. Soaking raw potato slices in water before frying was effective at reducing acrylamide levels in French fries. Additional studies are needed to develop practical methods for reducing acrylamide formation in home-prepared foods without changing the acceptability of these foods.

Impacts of cooking technique on polychlorinated biphenyl and polychlorinated dioxins/furan concentrations in fish and fish products with intake estimates.

PubMed

Rawn, Dorothea F K; Breakell, Kenneth; Verigin, Victor; Tittlemier, Sheryl A; Del Gobbo, Liana; Diamond, Miriam; Vanderlinden, Loren; Sit, Daniel

2013-01-30

Polychlorinated biphenyl (PCB) and polychlorinated dibenzo-p-dioxin (PCDD) and dibenzofuran (PCDF) concentrations were determined in composites of 18 different fish products and were prepared as raw, baked, boiled, and fried. ∑PCB concentrations were found to range from 0.12 ng·g(-1) whole weight (ww) in raw octopus to 33 ng·g(-1) ww in baked mackerel. Boiled monkfish was found to have the lowest ∑PCDD/F concentrations (0.41 pg·g(-1) ww), while maximum concentrations were observed in fried catfish (59 pg·g(-1) ww). PCB and PCDD/F concentrations in fish were generally reduced during cooking, although differences were small. The average PCB reduction in finfish was 7.9%, while an increase in PCB mass was observed in non-finfish (2.9%). PCDD/F losses, on average, were observed in both the finfish (3.6%) and non-finfish products (25%). Maximum ∑PCB, ∑PCDD/F, and TEQ(PCDD/F+DL-PCB) (toxic equivalency) intakes, based on 150 g serving size, were determined to be 3300 ng (mackerel), 6600 pg (catfish), and 270 pg (catfish), respectively. PCB and PCDD/F changes associated with cooking generally were small (<15%), although larger mean differences (∼40%) were observed in some fish products (e.g., catfish).

Influence of the Culinary Treatment on the Quality of Lactarius deliciosus

PubMed Central

Pogoń, Krystyna; Jaworska, Grażyna; Duda-Chodak, Aleksandra; Maciejaszek, Ireneusz

2013-01-01

The influence of culinary treatment on the nutritional value and quality of Lactarius deliciosus was established. Mushrooms: unblanched (I), blanched (II), and unblanched with onion and spices (III), were fried in oil for 10 min. Fried mushrooms were assessed before storage as well as after 48 h in storage at 20 °C, and after 48 and 96 h in storage at 4 °C. Frying increased the dry weight, protein, fat, ash, total carbohydrate, total polyphenol, and total flavonoid content, as well as the caloric value of the mushrooms. In addition, frying decreased the antioxidant activity, color parameters (a*, h*), and texture. The most significant changes due to culinary treatment and storage were observed in type II product. Microbiological analysis of the samples after a 48 h storage period at 20 °C revealed the total viable count over 106 and contamination with lactic acid bacteria. Fried mushrooms stored at 4 °C for 96 h were free from microorganisms. PMID:28239112

Influence of the Culinary Treatment on the Quality of Lactarius deliciosus.

PubMed

Pogoń, Krystyna; Jaworska, Grażyna; Duda-Chodak, Aleksandra; Maciejaszek, Ireneusz

2013-06-17

The influence of culinary treatment on the nutritional value and quality of Lactarius deliciosus was established. Mushrooms: unblanched (I), blanched (II), and unblanched with onion and spices (III), were fried in oil for 10 min. Fried mushrooms were assessed before storage as well as after 48 h in storage at 20 °C, and after 48 and 96 h in storage at 4 °C. Frying increased the dry weight, protein, fat, ash, total carbohydrate, total polyphenol, and total flavonoid content, as well as the caloric value of the mushrooms. In addition, frying decreased the antioxidant activity, color parameters ( a *, h *), and texture. The most significant changes due to culinary treatment and storage were observed in type II product. Microbiological analysis of the samples after a 48 h storage period at 20 °C revealed the total viable count over 10⁶ and contamination with lactic acid bacteria. Fried mushrooms stored at 4 °C for 96 h were free from microorganisms.

Young adults and eating away from home: associations with dietary intake patterns and weight status differ by choice of restaurant

PubMed Central

Neumark-Sztainer, Dianne; Laska, Melissa Nelson; Story, Mary

2011-01-01

Background Young adults report frequent away-from-home eating; however, little is known regarding what types of restaurants are patronized or if associations with dietary intake and weight status differ according to restaurant type. Objective This cross-sectional study in a diverse sample of young adults examines sociodemographic differences in the frequency of eating at different types of fast-food and full-service (server brings food to table) restaurants. Additionally, this study examines whether associations between away-from-home eating, dietary intake, and weight status differ according to restaurant type. Design There were 1030 men and 1257 women (mean age=25.3) who participated in Project EAT-III. Participants were members of a longitudinal cohort who completed baseline surveys at schools in Minneapolis/St. Paul, Minnesota and completed the EAT-III surveys online or by mail in 2008–2009. Main outcome measures Height, weight, and usual dietary intake were self-reported. Statistical analyses performed Regression models adjusted for sociodemographic characteristics were used to examine associations between frequency of restaurant use, dietary intake, and weight status. Results More frequent use of fast-food restaurants that primarily served burgers and fries was associated with higher risk for overweight/obesity; higher intake of total energy, sugar-sweetened beverages, and fat; and with lower intake of healthful foods and key nutrients. For example, those who reported burger-and-fries restaurant use on three or more occasions/week consumed nearly one additional sugar-sweetened beverage per day compared to those who reported burger-and-fries restaurant use on less than one occasion/week. More frequent use of fast-food restaurants that primarily served sandwiches/subs was related to a few markers of poorer diet quality, but unrelated to weight status. More frequent use of full-service restaurants was also unrelated to weight status and to higher intake of vegetables. Conclusions There may be a need for interventions to promote healthier food choices among young adults who report frequent burger-and-fries restaurant use. PMID:22027052

Young adults and eating away from home: associations with dietary intake patterns and weight status differ by choice of restaurant.

PubMed

Larson, Nicole; Neumark-Sztainer, Dianne; Laska, Melissa Nelson; Story, Mary

2011-11-01

Young adults report frequent away-from-home eating; however, little is known regarding what types of restaurants are patronized or whether associations with dietary intake and weight status differ according to restaurant type. This cross-sectional study in a diverse sample of young adults examines sociodemographic differences in the frequency of eating at different types of fast-food and full-service (server brings food to table) restaurants. In addition, this study examines whether associations between away-from-home eating, dietary intake, and weight status differ according to restaurant type. There were 1,030 men and 1,257 women (mean age=25.3 years) who participated in Project EAT-III (Eating and Activity in Teens and Young Adults). Participants were members of a longitudinal cohort who completed baseline surveys at schools in Minneapolis/St Paul, MN, and completed the EAT-III surveys online or by mail in 2008-2009. Height, weight, and usual dietary intake were self-reported. Regression models adjusted for sociodemographic characteristics were used to examine associations between frequency of restaurant use, dietary intake, and weight status. More frequent use of fast-food restaurants that primarily served burgers and french fries was associated with higher risk for overweight/obesity; higher intake of total energy, sugar-sweetened beverages, and fat; and with lower intake of healthful foods and key nutrients. For example, those who reported burger-and-fries restaurant use on three or more occasions per week consumed nearly one additional sugar-sweetened beverage per day compared to those who reported burger-and-fries restaurant use on less than one occasion per week. More frequent use of fast-food restaurants that primarily served sandwiches/subs was related to a few markers of poorer diet quality, but unrelated to weight status. More frequent use of full-service restaurants was also unrelated to weight status and related to higher intake of vegetables. There may be a need for interventions to promote healthier food choices among young adults who report frequent burger-and-fries restaurant use. Copyright © 2011 American Dietetic Association. Published by Elsevier Inc. All rights reserved.

[Fast food promotes weight gain].

PubMed

Stender, Steen; Dyerberg, Jørn; Astrup, Arne V

2007-05-07

The total amounts of fat in a fast food menu consisting of French fries and fried Chicken Nuggets from McDonald's and KFC, respectively, bought in 35 different countries vary from 41 to 71 gram. In most countries the menu contained unacceptably high amounts of industrially-produced trans fat which contributes to an increased risk of ischaemic heart disease, weight gain, abdominal fat accumulation and type 2 diabetes. The quality of the ingredients in fast food ought to be better and the size of the portions smaller and less energy-dense so that frequent fast food meals do not increase the risk of obesity and diseases among customers.

Investigation of thiamine and PCB association with early life stage fry mortality in lake trout from northwestern Lake Michigan in 1996-1998

USGS Publications Warehouse

Honeyfield, Dale C.; Beltman, Dong; Holey, Mark; Edsall, Carol C.

2005-01-01

Lake trout (Salvelinus namaycush) eggs were collected from 72 females near Sturgeon Bay, WI in northwestern Lake Michigan from 1996, 1997, and 1998 to determine the relationships between egg thiamine and polychlorinated biphenyl (PCB) concentrations with egg fertilization and hatch, prevalence of abnormal fry, and fry mortality. Fry mortality consistent with early mortality syndrome (EMS) was observed in eggs from 33% of the females in 1996, 25% in 1997, and 28% in 1998. Among egg lots exhibiting EMS, fry mortality averaged 95% in 1996, 63% in 1997 and 77% in 1998 compared to 2% or less in lots that did not exhibit EMS. Expression of EMS was strongly correlated with egg thiamine concentrations; egg lots with less than approximately 1 nmol/g total thiamine consistently exhibited high rates of EMS, whereas egg batches with greater than 1.5 nmol/g showed little or no incidence of EMS among swim-up fry. Egg thiamine concentration was not related to fertilization rate, egg hatch, or the prevalence of abnormal fry. There was no relationship between egg concentrations of PCBs or tetrachlorinated dibenzo-p-dioxin (TCDD) equivalents (from PCBs, dioxins, and furans) and any of the egg or fry viability measurements, including EMS. We concluded that fry mortality observed in Lake Michigan lake trout in 1996-1998 was not caused by the toxicity of PCBs, dioxins, and furans, but is due to low egg thiamine concentrations.

Acrylamide content in French fries prepared in households: A pilot study in Spanish homes.

PubMed

Mesias, Marta; Delgado-Andrade, Cristina; Holgado, Francisca; Morales, Francisco J

2018-09-15

An observational cross-sectional pilot study in 73 Spanish households was conducted to evaluate the impact of consumer practices on the formation of acrylamide during the preparation of French fries from fresh potatoes applying one stage frying. 45.2% of samples presented acrylamide concentrations above the benchmark level for French fries (500 µg/kg). 6.9% of samples exceeded 2000 µg/kg and the 95th percentile was 2028 µg/kg. The median and average values were significantly higher than the EFSA report for this food category, suggesting that the total exposure to acrylamide by the population could be underestimated. In this randomised scenario of cooking practices, the content of reducing sugar and asparagine did not explain the acrylamide levels. However, the chromatic parameter a ∗ of the fried potato was a powerful tool to classify the samples according to the acrylamide benchmark level regardless of the agronomical characteristics of the potato or the consumer practices. Copyright © 2018 Elsevier Ltd. All rights reserved.

Consumption of Fried Foods and Risk of Heart Failure in the Physicians' Health Study

PubMed Central

Djoussé, Luc; Petrone, Andrew B.; Gaziano, J. Michael

2015-01-01

Background Consumption of fried foods is highly prevalent in the Western dietary pattern. Though limited studies have reported a positive association between frequency of fried food intake and risk of coronary artery disease, diabetes, or hypertension, other investigators failed to report such an association. It is unclear whether intake of fried foods is associated with a higher risk of heart failure (HF). Hence, we sought to examine the association between the frequency of fried food consumption and the risk of HF. Methods and Results This was a prospective cohort study of 15 362 participants from the Physicians' Health Study. Fried food intake frequency was assessed by a food frequency questionnaire (1997–2001), and incident HF was captured by annual questionnaires. We used Cox regression to calculate hazard ratios (HRs) of HF. After an average follow‐up of 9.6±2.4 years, a total of 632 new HF cases occurred in this cohort. Compared to subjects who reported fried food consumption of <1 per week, HRs (95% CI) for HF were 1.24 (1.04 to 1.48), 1.28 (1.00 to 1.63), and 2.03 (1.37 to 3.02) for fried food intake of 1 to 3/week, 4 to 6/week, and 7+/week, respectively, after adjustment for age, energy intake, alcohol use, exercise, smoking, and overall diet score (P linear trend, 0.0002). Similar results were obtained for intake of fried foods at home or away from home and among subjects with higher dietary score or HF without antecedent myocardial infarction. Conclusions Our data are consistent with a positive association of fried food intake frequency with incident HF in male physicians. PMID:25907125

Extraction of rutin from Tartary buckwheat milling fractions and evaluation of its thermal stability in an instant fried noodle system.

PubMed

Cho, Yong Jin; Lee, Suyong

2015-06-01

Extraction conditions of rutin from buckwheat milling fractions were established and a rutin-enriched material (REM, 31.8g/100g of rutin) was successfully obtained by the ultrasonic-assisted ethanol method (steaming, 16-150 mesh particle size, 70% ethanol, and ultrasonication at 40°C for 30min). When REM was applied to instant fried noodles (1% and 2% by weight of wheat flour) for rutin fortification, the levels of rutin in the noodles were determined to be about 250-500mg/100g which corresponded to the recommended daily dose of rutin. While frying temperatures (150-190°C) and times (1-3min) did not negatively affect the level of rutin in the instant fried noodles, the distinct loss of rutin was observed after cooking. Furthermore, REM did not significantly affect the oil uptake and mechanical property of instant fried noodles. The strong antioxidant activity of rutin in REM contributed to retarding the oxidative deterioration of the noodles during storage. Copyright © 2014 Elsevier Ltd. All rights reserved.

Dietary fried fish intake increases risk of CVD: the REasons for Geographic And Racial Differences in Stroke (REGARDS) study.

PubMed

Nahab, Fadi; Pearson, Keith; Frankel, Michael R; Ard, Jamy; Safford, Monika M; Kleindorfer, Dawn; Howard, Virginia J; Judd, Suzanne

2016-12-01

The objective of the present study was to examine the relationship of dietary fried fish consumption and risk of cardiovascular events and all-cause mortality. Prospective cohort study among participants of the REasons for Geographic And Racial Differences in Stroke (REGARDS) study who resided in the USA. The primary outcome measures included the hazard ratios (HR) of incident CVD including first incident fatal or non-fatal ischaemic stroke or myocardial infarction and all-cause mortality, based on cumulative average fish consumption ascertained at baseline. Participants (n 16 479) were enrolled between 2003 and 2007, completed the self-administered Block98 FFQ and were free of CVD at baseline. There were 700 cardiovascular events over a mean follow-up of 5·1 years. After adjustment for sociodemographic variables, health behaviours and other CVD risk factors, participants eating ≥2 servings fried fish/week (v. <1 serving/month) were at a significantly increased risk of cardiovascular events (HR=1·63; 95 % CI 1·11, 2·40). Intake of non-fried fish was not associated with risk of incident CVD. There was no association found with dietary fried or non-fried fish intake and cardiovascular or all-cause mortality. Fried fish intake of two or more servings per week is associated with an increased risk of cardiovascular events. Given the increased intake of fried fish in the stroke belt and among African Americans, these data suggest that dietary fried fish intake may contribute to geographic and racial disparities in CVD.

Acrylamide in Romanian food using HPLC-UV and a health risk assessment.

PubMed

Oroian, Mircea; Amariei, Sonia; Gutt, Gheorghe

2015-01-01

The aim of this study was to investigate the level of acrylamide from coffee, potato chips and French fries in Romanian food. According to the European Food Safety Authority, coffee beans, potato chips and French fries have the highest levels of acrylamide. For this survey, 50 samples of coffee beans, 50 samples of potato chips and 25 samples of French fries were purchased from different producers from the Romanian market. Acrylamide levels have been quantified using high-performance liquid chromatography with a diode array detector (HPLC-DAD) method, using water as mobile phase. Health risk assessment was achieved by computing the average daily intake, hazard quotient, cumulative risk, carcinogenic risk and cancer risk. For coffee, potato chips and French fries, acrylamide was not shown to pose a health risk in Romanian food.

Indoor air quality in a restaurant kitchen using margarine for deep-frying.

PubMed

Sofuoglu, Sait C; Toprak, Melis; Inal, Fikret; Cimrin, Arif H

2015-10-01

Indoor air quality has a great impact on human health. Cooking, in particular frying, is one of the most important sources of indoor air pollution. Indoor air CO, CO2, particulate matter (PM), and volatile organic compound (VOC) concentrations, including aldehydes, were measured in the kitchen of a small establishment where a special deep-frying margarine was used. The objective was to assess occupational exposure concentrations for cooks of such restaurants. While individual VOC and PM2.5 concentrations were measured before, during, and after frying events using active sampling, TVOC, PM10, CO, CO2, temperature, and relative humidity were continuously monitored through the whole period. VOC and aldehyde concentrations did not increase to considerable levels with deep-frying compared to the background and public indoor environment levels, whereas PM10 increased significantly (1.85 to 6.6 folds). The average PM2.5 concentration of the whole period ranged between 76 and 249 μg/m(3). Hence, considerable PM exposures could occur during deep-frying with the special margarine, which might be sufficiently high to cause health effects on cooks considering their chronic occupational exposures.

Effects of triploidy induction on physiological and immunological characteristics of rainbow trout (Oncorhynchus mykiss) at early developmental stages (fertilized eggs, eyed eggs and fry).

PubMed

Salimian, Shekoofeh; Keyvanshokooh, Saeed; Salati, Amir Parviz; Pasha-Zanoosi, Hossein; Babaheydari, Samad Bahrami

2016-02-01

The aim of this study was to compare effects of triploidy induction on basal physiological and immunological characteristics in rainbow trout at three developmental stages including fertilized eggs, eyed eggs and fry. Eggs and milt were taken from eight females and six males. The gametes were pooled to minimize the individual differences. After insemination, the eggs were incubated at 10°C for 10min. Half of the fertilized eggs were then subjected to heat shock for 10min submerged in a 28°C water bath to induce triploidy. The remainder were incubated normally and used as diploid controls. Three batches of eggs were randomly selected from each group and were incubated at 10-11°C under the same environmental conditions in hatchery troughs until the fry stage. The first-feeding offspring were also reared under the same environmental and nutritional conditions for 38 days. Triplicate samples of 30 eggs (10 eggs per trough) from each group were selected 1.5h post-fertilization and at the eyed stage. Based on red blood cell analysis, nine diploid and nine triploid fish were also selected for study. The triploidy induction success rate was 87.1%. While diploid fish had greater body weights than those in the heat-shock treatment group, weight gain (WG%) was not different between the fry of the diploid and heat-shock treatment groups. Of thyroid hormones measured, 3,5,3'-triiodo-l-thyronine (T3) was less (P<0.05) in eyed eggs of the heat-shock treatment group, but thyroxine (T4) was greater in fry of the heat-shock treatment group as compared to those that were diploid. Cortisol concentration was greater in fry of the heat-shock treatment group as compared to those that were diploid suggesting that fry in the triploid state may be more susceptible to stressors. Concentrations of immune variables (lysozyme, ACH50, albumin, IgM, total protein, globulin and complement) were either comparable or greater in fry of the heat-shock treatment group suggesting that the immune system is not impaired in fish as a result of triploidy induction. Copyright © 2015 Elsevier B.V. All rights reserved.

Patterns of physical activity, sedentary behavior, and diet in U.S. adolescents.

PubMed

Iannotti, Ronald J; Wang, Jing

2013-08-01

To identify patterns in adolescents' obesogenic behaviors and their relations to physical and psychological health. A nationally representative sample of 9,174 U.S. adolescents ages 11 to 16 years was surveyed on physical activity (PA), screen-based sedentary behavior (SB), frequency of consumption of healthy and unhealthy food items, weight status, weight control behavior, depression, physical symptoms, body dissatisfaction, overall health, and life satisfaction. Latent class analysis was used to identify patterns of PA, SB, and diet. A model with three latent classes best fit the data: Class 1 with high PA and high fruit and vegetable intake and low SB and intake of sweets, soft drinks, chips, and fries; Class 2 with high SB and high intake of sweets, soft drinks, chips, and fries; and Class 3 with low PA, low fruit and vegetable intake, and low intake of sweets, chips, and fries. Membership in the three classes was related to age, gender, race/ethnicity, and socioeconomic status. In addition, members of Class 1 (26.5%) were more likely to be of normal weight status and to fare well on most of the other health indices; of Class 2 (26.4%) were less likely to be trying to lose weight but scored poorly on the mental health indices; and of Class 3 (47.2%) were less likely to be underweight and reported greater body dissatisfaction. Three prevalent patterns of adolescent obesogenic behaviors were identified and these patterns related to weight status, depression, and other indicators of physical and psychological health. Published by Elsevier Inc.

A Population-Based Study of Dietary Acrylamide and Prostate Cancer Risk

DTIC Science & Technology

2007-06-01

mcg/ kilogram body weight per day. The top food contributors to acrylamide intake were crispbread, coffee , other bread, fried potatoes, and buns...contributors to acrylamide intake were crispbread, coffee , other bread, fried potatoes, and buns and cakes (Figure 1). There was a significant (pɘ.0001...additional data on coffee [Letter]. Br. J. Cancer 89:775-776. Mucci, L.F. et al. (2004) Dietary acrylamide and risk of renal cell cancer. Int. J

Polydimethylsiloxane Droplets Exhibit Extraordinarily High Antioxidative Effects in Deep-Frying.

PubMed

Totani, Nagao; Yazaki, Naoko; Yawata, Miho

2017-04-03

The addition of more than about 1 ppm polydimethylsiloxane (PDMS) into oil results in PDMS forming both a layer at the oil-air interface and droplets suspended in the oil. It is widely accepted that the extraordinarily strong and stable antioxidative effects of PDMS are due to the PDMS layer. However, the PDMS layer showed no antioxidative effects when canola oil did not contain droplets but rather was covered with a layer of PDMS, then subjected to heating under high agitation to mimic deep-frying. Furthermore, no antioxidative effect was exhibited by oil-soluble methylphenylsiloxane (PMPS) in canola oil or by PDMS in PDMS-soluble canola oil fatty acid ester during heating, suggesting that PDMS must be insoluble and droplets in oil in order for PDMS to exhibit an antioxidative effect during deep-frying. The zeta potential of PDMS droplets suspended in canola oil was very high and thus the negatively charged PDMS droplets should attract nearby low molecular weight compounds. It was suggested that this attraction disturbed the motion of oxygen molecules and prevented their attack against unsaturated fatty acid moiety. This would be the reason in the deep-frying why PDMS suppressed the oxidation reaction of oil. PDMS droplets also attracted volatile compounds (molecular weight below 125 Da) generated by heating canola oil. Thus, adding PDMS to oil after heating the oil resulted in the heated oil smelling less than heated oil without PDMS.

Effects of thiamine on reproduction of Atlantic salmon and a new hypothesis for their extirpation in Lake Ontario

USGS Publications Warehouse

Ketola, H. George; Bowser, Paul R.; Wooster, Gregory A.; Wedge, Leslie R.; Hurst, Steven S.

2000-01-01

Previous researchers demonstrated that a mortality in fry (called Cayuga syndrome) of Atlantic salmon Salmo salar from Cayuga Lake (New York) was associated with low levels of thiamine. They reduced the mortality of fry by bathing or injecting fry with thiamine. We injected four to six gravid female Atlantic salmon with either physiological saline (PS) or PS plus thiamine (7 mg/kg weight) 14–23 d before eggs were stripped, fertilized, and incubated in individual lots. Chemical analyses showed that eggs from control and treated salmon contained 1.1 and 1.6 nmol thiamine/g, respectively. Thiamine injections had no significant effect on the percentage of eggs that hatched. Between 700 and 800 Celius degree-days postfertilization, control fry (saline) showed signs of Cayuga syndrome and a 45% incidence of mortality; in contrast, mortality was only 1.9% for fry that received thiamine. By 1,078 degree-days postfertilization, mean mortality of control fry was 98.6%, whereas that for thiamine-injected salmon was 2.1%. This study showed that thiamine injections of prespawning female salmon from Cayuga Lake increased thiamine content of their eggs and prevented the Cayuga syndrome and subsequent mortality of fry. Historically, overfishing, pollution, and building of dams and barriers to spawning migration were suggested as possible causes of the decline of the Atlantic salmon in Lake Ontario and Cayuga Lake. Based on our findings and other reports, we suggest another possible contributing cause of the extirpation of landlocked Atlantic salmon in Lake Ontario and some other inland waters of New York: The entrance of alewives Alosa pseudoharengus containing thiaminase, which induced thiamine deficiency in eggs and increased mortality in fry of the predatory salmon.

Evaluation of the protective immunogencity of the N, P, M, NV and G proteins of infectious hematopoietic necrosis virus in rainbow trout Oncorhynchus mykiss using DNA vaccines

USGS Publications Warehouse

Corbeil, S.; LaPatra, S.E.; Anderson, E.D.; Jones, J.; Vincent, B.; Hsu, Ya Li; Kurath, G.

1999-01-01

The protective immunogenicity of the nucleoprotein (N), phosphoprotein (P), matrix protein (M), non-virion protein (NV) and glycoprotein (G) of the rhabdovirus infectious hematopoietic necrosis virus (IHNV) was assessed in rainbow trout using DNA vaccine technology. DNA vaccines were produced by amplifying and cloning the viral genes in the plasmid pCDNA 3.1. The protective immunity elicited by each vaccine was evaluated through survival of immunized fry after challenge with live virus. Neutralizing antibody titers were also determined in vaccinated rainbow troutOncorhynchus mykiss fry (mean weight 2 g) and 150 g sockeye salmon Oncorhynchus nerka. The serum from the 150 g fish was also used in passive immunization studies with naïve fry. Our results showed that neither the internal structural proteins (N, P and M) nor the NV protein of IHNV induced protective immunity in fry or neutralizing antibodies in fry and 150 g fish when expressed by a DNA vaccine construct. The G protein, however, did confer significant protection in fry up to 80 d post-immunization and induced protective neutralizing antibodies. We are currently investigating the role of different arms of the fish immune system that contribute to the high level of protection against IHNV seen in vaccinated fish.

Mutagens from the cooking of food. III. Survey by Ames/Salmonella test of mutagen formation in secondary sources of cooked dietary protein.

PubMed

Bjeldanes, L F; Morris, M M; Felton, J S; Healy, S; Stuermer, D; Berry, P; Timourian, H; Hatch, F T

1982-08-01

A survey of mutagen formation during the cooking of a variety of protein-rich foods that are minor sources of protein intake in the American diet is reported (see Bjeldanes, Morris, Felton et al. (1982) for survey of major protein foods). Milk, cheese, tofu and organ meats showed negligible mutagen formation except following high-temperature cooking for long periods of time. Even under the most extreme conditions, tofu, cheese and milk exhibited fewer than 500 Ames/Salmonella typhimurium revertants/100 g equivalents (wet weight of uncooked food), and organ meats only double that amount. Beans showed low mutagen formation after boiling and boiling followed by frying (with and without oil). Only boiling of beans followed by baking for 1 hr gave appreciable mutagenicity (3650 revertants/100g equivalents). Seafood samples gave a variety of results: red snapper, salmon, trout, halibut and rock cod all gave more than 1000 revertants/100 g wet weight equivalents when pan-fried or griddle-fried for about 6 min/side. Baked or poached rock and deep-fried shrimp showed no significant mutagen formation. Broiled lamb chops showed mutagen formation similar to that in red meats tested in the preceding paper: 16,000 revertants/100 g equivalents. These findings show that as measured by bioassay in S. typhimurium, most of the foods that are minor sources of protein in the American diet are also minor sources of cooking-induced mutagens.

Immunogenicity of a recombinant infectious hematopoietic necrosis virus glycoprotein produced in insect cells.

PubMed

Cain, K D; LaPatra, S E; Shewmaker, B; Jones, J; Byrne, K M; Ristow, S S

1999-04-15

A recombinant infectious hematopoietic necrosis virus (IHNV) glycoprotein (G protein), produced in Spodoptera frugiperda (Sf9) cells following infection with a baculovirus vector containing the full-length (1.6 kb) glycoprotein gene, provided very limited protection in rainbow trout Oncorhynchus mykiss challenged with IHNV. Fish were injected intraperitoneally (i.p.) with Sf9 cells grown at 20 degrees C (RecGlow) or 27 degrees C (RecGhigh) expressing the glycoprotein gene. Various antigen (Ag) preparations were administered to adult rainbow trout or rainbow trout fry. Sera collected from adult fish were evaluated for IHNV neutralization activity by a complement-dependent neutralization assay. Anti-IHNV neutralizing activity was observed in sera, but the percent of fish responding was significantly lower (p < 0.05) in comparison to fish immunized with a low virulence strain of IHNV (LV-IHNV). A small number of fish immunized with RecGlow or RecGhigh possessed IHNV G protein specific antibodies (Abs) in their serum. Cumulative mortality (CM) of rainbow trout fry (mean weight, 1 g) vaccinated by i.p. injection of freeze/thawed Sf9 cells producing RecGlow was 18% in initial trials following IHNV challenge. This level of protection was significant (p < 0.05) but was not long lasting, and neutralizing Abs were not detected in pooled serum samples. When trout fry (mean weight, 0.6 g) were vaccinated with supernatant collected from sonicated Sf9 cells, Sf9 cells producing RecGlow, or Sf9 cells producing RecGhigh, CM averaged 46%. Protection was enhanced over negative controls, but not the positive controls (2% CM), suggesting that in the first trial soluble cellular proteins may have provided some level of non-specific protection, regardless of recombinant protein expression. Although some immunity was elicited in fish, and RecGlow provided short-term protection from IHNV, Ab-mediated protection could not be demonstrated. The results suggest that recombinant G proteins produced in insect cells lack the immunogenicity associated with vaccination of fish with an attenuated strain of IHNV.

Addition of various carbohydrates to beef burgers affects the formation of heterocyclic amines during frying.

PubMed

Persson, Elna; Sjöholm, Ingegerd; Nyman, Margareta; Skog, Kerstin

2004-12-15

The influence of the addition of carbohydrates with different physicochemical properties on weight loss and formation of heterocyclic amines (HAs) during the frying of beef burgers was examined. Furthermore, the capability of carbohydrates to bind HAs was tested. Beef burgers containing 1.5% NaCl and 0.3% tripolyphosphate (reference), with the addition of 1.5% carbohydrate, were fried for 5 min at 200 degrees C in a double-sided pan fryer. The beef burgers were analyzed for HAs with solid phase extraction and liquid chromatography/mass spectrometry. 2-Amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx), 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (4,8-DiMeIQx), 2-amino-1-methyl-6-phenyl-imidazo[4,5-b]pyridine (PhIP), and 9H-pyrido[3,4-b]indole (Norharman) were detected in all of the beef burgers. The addition of carbohydrates affected both the weight loss and the formation of HAs during cooking. The formation of HAs could be correlated to depend on both the weight loss and the type of the added carbohydrate. Of the 11 different carbohydrates tested, raw potato starch was most capable of inhibiting the formation of HAs, while potato fiber gave the lowest weight loss and a comparably low amount of PhIP. Wheat bran and potato fiber were found to reversibly bind HAs. It is concluded that adding small amounts of certain carbohydrates may be a simple and effective way of reducing the amount of HAs and can easily be applied in households and commercial preparations of beef burgers.

Reproductive status of western mosquitofish inhabiting selenium- contaminated waters in the Grassland Water District, Merced County, California

USGS Publications Warehouse

Saiki, M.K.; Martin, B.A.; May, T.W.

2004-01-01

This study was implemented to determine if western mosquitofish (Gambusia affinis) populations in the Grassland Water District suffer from impaired reproduction because of seleniferous inflows of agricultural drainwater from the Grassland Bypass Project. During June to July 2001, laboratory trials with pregnant female fish collected from two seleniferous treatment sites exposed to selenium-laden drainwater and two nonseleniferous reference sites yielded fry that averaged >96% survival at birth. In addition, none of the newborn fry exhibited evidence of teratogenesis, a typical consequence of selenium toxicity. Chemical analysis of postpartum female fish and their newborn fry indicated that mosquitofish from seleniferous sites accumulated relatively high body burdens of selenium (3.96 to 17.5 μg selenium/g in postpartum female fish and 5.35 to 29.2 μg selenium/g in their fry), whereas those from nonseleniferous sites contained lower body burdens (0.40 to 2.72 μg selenium/g in postpartum female fish and 0.61 to 4.68 μg selenium/g in their fry). Collectively, these results strongly suggest that mosquitofish inhabiting selenium-contaminated waters are not experiencing adverse reproductive effects at current levels of selenium exposure.

A Monte Carlo risk assessment model for acrylamide formation in French fries.

PubMed

Cummins, Enda; Butler, Francis; Gormley, Ronan; Brunton, Nigel

2009-10-01

The objective of this study is to estimate the likely human exposure to the group 2a carcinogen, acrylamide, from French fries by Irish consumers by developing a quantitative risk assessment model using Monte Carlo simulation techniques. Various stages in the French-fry-making process were modeled from initial potato harvest, storage, and processing procedures. The model was developed in Microsoft Excel with the @Risk add-on package. The model was run for 10,000 iterations using Latin hypercube sampling. The simulated mean acrylamide level in French fries was calculated to be 317 microg/kg. It was found that females are exposed to smaller levels of acrylamide than males (mean exposure of 0.20 microg/kg bw/day and 0.27 microg/kg bw/day, respectively). Although the carcinogenic potency of acrylamide is not well known, the simulated probability of exceeding the average chronic human dietary intake of 1 microg/kg bw/day (as suggested by WHO) was 0.054 and 0.029 for males and females, respectively. A sensitivity analysis highlighted the importance of the selection of appropriate cultivars with known low reducing sugar levels for French fry production. Strict control of cooking conditions (correlation coefficient of 0.42 and 0.35 for frying time and temperature, respectively) and blanching procedures (correlation coefficient -0.25) were also found to be important in ensuring minimal acrylamide formation.

Can We Have Fries with That, Please? Nutrition and Physical Activities among College Students

ERIC Educational Resources Information Center

Monteiro, Andreia C.; Jeremic, Miljana; Budden, Michael C.

2010-01-01

Obesity is a growing health and socioeconomic issue in the United States. College students are an important part of the alarming statistics involving weight gain. This study investigated how nutrition behaviors and physical activity modified students' perceptions of body weight and nutrition knowledge. Furthermore, the study assessed gender and…

Performance comparisons between diploid and triploid sunshine bass in fresh water ponds

USGS Publications Warehouse

Kerby, J.H.; Everson, J.M.; Harrell, R.M.; Geiger, J.G.; Starling, C.C.; Revels, H.

2002-01-01

Diploid and triploid sunshine bass (white bass ??? x striped bass ???) were produced in 1990 at Florida's Richloam Fish Hatchery. Triploidy was induced with hydrostatic pressure. Fry were cultured to phase I in earthen ponds in Webster and Gainesville, FL, and transported to Leetown, WV, where they were held in circular flow-through fiberglass tanks. Ploidy of treated fish was determined with a Coulter counter and triploids were segregated from diploids. In April 1991, control diploid and triploid populations were graded to remove the largest and smallest individuals, and four 0.2-ha hypalon-lined ponds were stocked with 600 fish each; two ponds contained triploids and two contained diploids. Triploids and diploids were not significantly different in average fork length (FL) or weight at stocking. Triploids averaged 231 mm and 181.2 g, compared to diploid averages of 233 mm and 188.9 g. Monthly samples indicated that diploids grew faster than triploids; mean weights and lengths were both significantly different after 3 months. When harvested in October, triploids averaged 358 mm and 867.9 g, whereas diploids averaged 381 mm and 1153.5 g. Survival of triploids and diploids was 97.0% and 95.9%, respectively. Mean standing crop was 2496.3 kg/ha for triploids and 3280.6 kg/ha for diploids. Male diploids and most female diploids were sexually mature at 2 years of age. Sterility of triploids was confirmed as gonads remained reduced and dysfunctional at 5 years of age. ?? 2002 Elsevier Science B.V. All rights reserved.

Comparison of the Digestibility of the Major Peanut Allergens in Thermally Processed Peanuts and in Pure Form

PubMed Central

Maleki, Soheila J.; Schmitt, David A.; Galeano, Maria; Hurlburt, Barry K.

2014-01-01

It has been suggested that the boiling or frying of peanuts leads to less allergenic products than roasting. Here, we have compared the digestibility of the major peanut allergens in the context of peanuts subjected to boiling, frying or roasting and in purified form. The soluble peanut extracts and the purified allergens were digested with either trypsin or pepsin and analyzed by gel electrophoresis and western blot. T-cell proliferation was measured for the purified allergens. In most cases, boiled and raw peanut proteins were similarly digestible, but the Ara h 1 protein in the boiled extracts was more resistant to digestion. Most proteins from fried and roasted peanuts were more resistant to digestion than in raw and boiled samples, and more IgE binding fragments survived digestion. High-molecular-weight fragments of Ara h1 were resistant to digestion in fried and roasted samples. Ara h 1 and Ara h 2 purified from roasted peanuts were the most resistant to digestion, but differed in their ability to stimulate T-cells. The differences in digestibility and IgE binding properties of the major allergens in roasted, fried and boiled peanuts may not explain the difference between the prevalence of peanut allergy in different countries that consume peanut following these varied processing methods. PMID:28234320

Preliminary economic assessment of the use of waste frying oils for biodiesel production in Beirut, Lebanon.

PubMed

Fawaz, Elyssa G; Salam, Darine A

2018-05-15

In this study, a method for assessing the costs of biodiesel production from waste frying oils in Beirut, Lebanon, was investigated with the aim of developing an economic evaluation of this alternative. A hundred restaurant and hotel enterprises in Beirut were surveyed for promoting them in participating in the biodiesel supply chain, and for data collection on waste frying oils generation, disposal methods and frequency, and acquisition cost. Also, waste frying oils were collected and converted into biodiesel using a one-step base catalyzed transesterification process. Physicochemical characteristics of the produced biodiesel were conforming to international standards. Data produced from laboratory scale conversion of waste frying oils to biodiesel, as well as data collected from the only biodiesel plant in Lebanon was used to determine the production cost of biodiesel. Geographic Information System was used to propose a real-time vehicle routing model to establish the logistics costs associated with waste frying oils collection. Comparing scenarios of the configuration collection network of waste frying oils, and using medium-duty commercial vehicles for collection, a logistics cost of US$/L 0.08 was optimally reached. For the calculation of the total cost of biodiesel production, the minimum, average, and maximum values for the non-fixed cost variables were considered emerging 81 scenarios for possible biodiesel costs. These were compared with information on the commercialization of diesel in Lebanon for the years 2011 through 2017. Although competitive with petroleum diesel for years 2011 to 2014, the total biodiesel cost presented less tolerance to declining diesel prices in the recent years. Sensitivity analysis demonstrated that the acquisition cost of waste frying oils is the key factor affecting the overall cost of biodiesel production. The results of this study validate the economic feasibility of waste frying oils' biodiesel production in the studied urban area upon enforcement of low waste frying oils' acquisition costs, and can help spur food service enterprises to become suppliers of biodiesel production feedstock and support a healthy development of the biodiesel industry in Lebanon. Copyright © 2017 Elsevier B.V. All rights reserved.

Aflatoxin and nutrient contents of peanut collected from local market and their processed foods

NASA Astrophysics Data System (ADS)

Ginting, E.; Rahmianna, A. A.; Yusnawan, E.

2018-01-01

Peanut is succeptable to aflatoxin contamination and the sources of peanut as well as processing methods considerably affect aflatoxin content of the products. Therefore, the study on aflatoxin and nutrient contents of peanut collected from local market and their processed foods were performed. Good kernels of peanut were prepared into fried peanut, pressed-fried peanut, peanut sauce, peanut press cake, fermented peanut press cake (tempe) and fried tempe, while blended kernels (good and poor kernels) were processed into peanut sauce and tempe and poor kernels were only processed into tempe. The results showed that good and blended kernels which had high number of sound/intact kernels (82,46% and 62,09%), contained 9.8-9.9 ppb of aflatoxin B1, while slightly higher level was seen in poor kernels (12.1 ppb). However, the moisture, ash, protein, and fat contents of the kernels were similar as well as the products. Peanut tempe and fried tempe showed the highest increase in protein content, while decreased fat contents were seen in all products. The increase in aflatoxin B1 of peanut tempe prepared from poor kernels > blended kernels > good kernels. However, it averagely decreased by 61.2% after deep-fried. Excluding peanut tempe and fried tempe, aflatoxin B1 levels in all products derived from good kernels were below the permitted level (15 ppb). This suggests that sorting peanut kernels as ingredients and followed by heat processing would decrease the aflatoxin content in the products.

Early Engagement in Course-Based Research Increases Graduation Rates and Completion of Science, Engineering, and Mathematics Degrees

PubMed Central

Rodenbusch, Stacia E.; Hernandez, Paul R.; Simmons, Sarah L.; Dolan, Erin L.

2016-01-01

National efforts to transform undergraduate biology education call for research experiences to be an integral component of learning for all students. Course-based undergraduate research experiences, or CUREs, have been championed for engaging students in research at a scale that is not possible through apprenticeships in faculty research laboratories. Yet there are few if any studies that examine the long-term effects of participating in CUREs on desired student outcomes, such as graduating from college and completing a science, technology, engineering, and mathematics (STEM) major. One CURE program, the Freshman Research Initiative (FRI), has engaged thousands of first-year undergraduates over the past decade. Using propensity score–matching to control for student-level differences, we tested the effect of participating in FRI on students’ probability of graduating with a STEM degree, probability of graduating within 6 yr, and grade point average (GPA) at graduation. Students who completed all three semesters of FRI were significantly more likely than their non-FRI peers to earn a STEM degree and graduate within 6 yr. FRI had no significant effect on students’ GPAs at graduation. The effects were similar for diverse students. These results provide the most robust and best-controlled evidence to date to support calls for early involvement of undergraduates in research. PMID:27252296

Weight, socio-demographics, and health behaviour related correlates of academic performance in first year university students.

PubMed

Deliens, Tom; Clarys, Peter; De Bourdeaudhuij, Ilse; Deforche, Benedicte

2013-12-17

This study aimed to examine differences in socio-demographics and health behaviour between Belgian first year university students who attended all final course exams and those who did not. Secondly, this study aimed to identify weight and health behaviour related correlates of academic performance in those students who attended all course exams. Anthropometrics of 101 first year university students were measured at both the beginning of the first (T1) and second (T2) semester of the academic year. An on-line health behaviour questionnaire was filled out at T2. As a measure of academic performance student end-of-year Grade Point Averages (GPA) were obtained from the university's registration office. Independent samples t-tests and chi2-tests were executed to compare students who attended all course exams during the first year of university and students who did not carry through. Uni- and multivariate linear regression analyses were conducted to identify correlates of academic performance in students who attended all course exams during the first year of university. Students who did not attend all course exams were predominantly male, showed higher increases in waist circumference during the first semester and consumed more French fries than those who attended all final course exams. Being male, lower secondary school grades, increases in weight, Body Mass Index and waist circumference over the first semester, more gaming on weekdays, being on a diet, eating at the student restaurant more frequently, higher soda and French fries consumption, and higher frequency of alcohol use predicted lower GPA's in first year university students. When controlled for each other, being on a diet and higher frequency of alcohol use remained significant in the multivariate regression model, with frequency of alcohol use being the strongest correlate of GPA. This study, conducted in Belgian first year university students, showed that academic performance is associated with a wide range of weight and health related behaviours. Future studies should investigate whether interventions aiming at promoting healthy behaviours among students could also have a positive impact on academic performance.

Weight, socio-demographics, and health behaviour related correlates of academic performance in first year university students

PubMed Central

2013-01-01

Background This study aimed to examine differences in socio-demographics and health behaviour between Belgian first year university students who attended all final course exams and those who did not. Secondly, this study aimed to identify weight and health behaviour related correlates of academic performance in those students who attended all course exams. Methods Anthropometrics of 101 first year university students were measured at both the beginning of the first (T1) and second (T2) semester of the academic year. An on-line health behaviour questionnaire was filled out at T2. As a measure of academic performance student end-of-year Grade Point Averages (GPA) were obtained from the university’s registration office. Independent samples t-tests and chi 2 -tests were executed to compare students who attended all course exams during the first year of university and students who did not carry through. Uni- and multivariate linear regression analyses were conducted to identify correlates of academic performance in students who attended all course exams during the first year of university. Results Students who did not attend all course exams were predominantly male, showed higher increases in waist circumference during the first semester and consumed more French fries than those who attended all final course exams. Being male, lower secondary school grades, increases in weight, Body Mass Index and waist circumference over the first semester, more gaming on weekdays, being on a diet, eating at the student restaurant more frequently, higher soda and French fries consumption, and higher frequency of alcohol use predicted lower GPA’s in first year university students. When controlled for each other, being on a diet and higher frequency of alcohol use remained significant in the multivariate regression model, with frequency of alcohol use being the strongest correlate of GPA. Conclusions This study, conducted in Belgian first year university students, showed that academic performance is associated with a wide range of weight and health related behaviours. Future studies should investigate whether interventions aiming at promoting healthy behaviours among students could also have a positive impact on academic performance. PMID:24344995

Selected quality parameters of salmon and meat when fried with or without added fat.

PubMed

Elmadfa, I; Al-Saghir, S; Kanzler, S; Frisch, G; Majchrzak, D; Wagner, K-H

2006-07-01

To determine whether pan-frying (pork, beef and salmon) without oil or with different fats (olive oil, corn oil or a partially hydrogenated plant oil) or steaming (only salmon) have effects on the total fat content, the fatty acid pattern, lipid peroxidation, tocopherols and in particular for salmon on vitamin D(3) and astaxanthin. Pork, beef patties and salmon were pan-fried (6 min each), beef fillet was pan-fried (5 min) with an additional braising period of 90 minutes and salmon was steamed for 12 minutes. Each pan-frying treatment was done with the above mentioned fats and without fat. Total fat was determined gravimetrically, the fatty acid pattern with GC, the tocopherols, astaxanthin and vitamin D(3) by using HPLC. The effects on the fat quality and quantity in the final products were related to the pan-frying fat used, however, the power of the outcome was depending on the surface to volume ratio. The highest increase in total fat was observed for pork, followed by the beef patties and the braised beef. The same has been assessed for the fatty acid pattern. Tocopherols changed according to the oil used, in particular gamma-tocopherol significantly increased for each preparation after the use of corn oil. Only in pork an increase in lipid oxidation of the oil preparations has been observed. Vitamin D(3) in salmon significantly decreased after heat treatment, however a 150 g salmon portion would provide between 13.9 and 14.7 mug Vitamin D(3) which is around five times more than the average daily intake. Pan-frying without fat can be recommended for the daily use, since the total fat intake is too high in developed countries and one main task of nutritional recommendations is to reduce the total fat intake. When pan-fried with fat, the choice of the fat is of high importance since it directly influences the quality and the flavour of the final product. In order to increase the fat quality from nutritional point of view only oils of plant or vegetable origin should be used in households. Pan-fried salmon is a good source of Vitamin D(3).

Cooking does not decrease hydrophilic antioxidant capacity of wild blueberries.

PubMed

Murphy, Rebecca Ree; Renfroe, Michael H; Brevard, Patricia Bowling; Lee, Robert E; Gloeckner, Janet W

2009-01-01

The present study examined the effects of domestic cooking methods on the hydrophilic antioxidant activity (HAA) of wild blueberries. Baked, microwaved, simmered, and pan-fried frozen wild blueberries, and a thawed uncooked control, were analyzed for HAA using an ABTS/H(2)O(2)/HRP decoloration method. All cooking treatments were derived from recipes using wild blueberries, and were performed in triplicate. A randomized block design was used to determine whether there were statistical differences in antioxidant content after cooking and between each of the trials. There were no statistically significant decreases after cooking the thawed berries. On both a fresh weight and a dry weight basis, pan-fried blueberries had significantly higher HAA than baked, simmered, and control blueberries (P<0.05). Antioxidants in wild blueberries appear to be heat stable since cooked berries retained significant HAA. Cooked wild blueberries can be recommended as a good source of dietary antioxidants.

Dietary Supplementation with Allspice Pimenta dioica Reduces the Occurrence of Streptococcal Disease during First Feeding of Mozambique Tilapia Fry.

PubMed

Yılmaz, Sevdan; Ergün, Sebahattin

2014-09-01

Abstract Allspice Pimenta dioica as a feed additive was studied for its effects on growth performance and disease resistance in Mozambique Tilapia Oreochromis mossambicus. Five isonitrogenous (36% crude protein) and isocaloric (18.5 kJ/g) diets were formulated to contain 0 (control), 5, 10, 15, or 20 g of allspice/kg of fish feed. In a 50-d feeding trial, 15 plastic tanks (21 L) were stocked with 35 fish fry (0.012 g) each. After the feeding trial, fish were exposed to Streptococcus iniae and mortalities were recorded. The second-order polynomial regression indicated that the dietary allspice level of 10 g/kg provided the best growth performance and feed utilization. The greatest survival after pathogen challenge was also obtained from the diet supplemented with allspice at 10 g/kg. Therefore, allspice acts as a growth promoter to improve feed utilization and weight gain in Mozambique Tilapia fry and acts an antimicrobial agent to enhance disease resistance during first feeding of fry. These results suggest that allspice can be used as an alternative to antibiotics in controlling streptococcal disease in tilapia culture. Received October 19, 2012; accepted January 20, 2014.

Genetic variation and correlated changes in reproductive performance of a red tilapia line selected for improved growth over three generations.

PubMed

Thoa, Ngo Phu; Hamzah, Azhar; Nguyen, Nguyen Hong

2017-09-01

The present study examines genetic variation and correlated changes in reproductive performance traits in a red tilapia (Oreochromis spp.) population selected over three generations for improved growth. A total of 328 breeding females (offspring of 111 sires and 118 dams) had measurements of body weight prior to spawning (WBS), number of fry at hatching (NFH), total fry weight (TFW) and number of dead fry (NDF) or mortality of fry including unhatched eggs at hatching (MFH). Restricted maximum likelihood (REML) analysis in a multi-trait model showed that there are heritable genetic components for all traits studied. The heritability for WBS was very high (0.80). The estimates for traits related to fecundity (NFH, TFW) and survival (NDF) were low and they were associated with high standard errors. Genetic correlations of WBS with other reproductive performance traits (NFH, TFW and NDF) were generally positive. However, NFH was negatively correlated genetically with TFW. As expected, body measurements during growth stage exhibited strong positive genetic correlations with WBS. The genetic correlations between body traits and reproductive performance (NFH, TFW, NDF) were not significant. Correlated responses in reproductive traits were measured as changes in least squares means between generations or spawning years. Except for WBS that increased with the selection programs, the phenotypic changes in other reproductive traits observed were not statistically significant (P>0.05). It is concluded that the selection program for red tilapia has resulted in very little changes in reproductive performance of the animals after three generations. However, periodic monitoring of genetic changes in fecundity and fitness related traits such as NDF or MFH should be made in selective breeding programs for red tilapia. Copyright © 2017 Elsevier B.V. All rights reserved.

Structural and ultrastructural evidence of neurotoxic effects of fried potato chips on rat postnatal development.

PubMed

El-Sayyad, Hassan I; El-Gammal, Hekmat L; Habak, Lotfy A; Abdel-Galil, Heba M; Fernando, Augusta; Gaur, Rajiv L; Ouhtit, Allal

2011-10-01

Acrylamide (ACR), a proved rodent carcinogen and neurotoxic agent, is present in significant quantities in commonly consumed foods such as fried potato chips (FPC) and French fries, raising a health concern worldwide. We investigated and compared the neurotoxic effects of ACR and FPC on postnatal development. Female rats were treated with ACR (30 mg/kg of body weight), fed a diet containing approximately 30% of FPC during pregnancy, or fed a standard diet (control) and their offspring were examined. Female rats treated with ACR or fed a diet containing FPC during pregnancy gave birth to litters with delayed growth and decreased body and brain weights. Light microscopic studies of the cerebellar cortex of treated animals revealed drastic decreases in Purkinje cells and internal granular layers. Different patterns of cell death were detected in Purkinje cells and neurons in the brains of pups born to treated mothers. Ultrastructural analysis of Purkinje cells revealed changes in the endoplasmic reticulum, loss of the normal arrangement of polyribosomes, swollen mitochondria with abnormally differentiated cristae, and an abnormal Golgi apparatus. The gastrocnemius muscle in the ACR and FPC groups showed extensive degeneration of myofibrils as evidenced by poorly differentiated A, H, and Z bands. The present study reveals for the first time that rat fetal exposure to ACR, as a pure compound or from a maternal diet of FPC, causes cerebellar cortical defects and myodegeneration of the gastrocnemius muscle during the postnatal development of pups. These results warrant a systematic study of the health effects of the consumption of FPC and French fries in the general population. Copyright © 2011. Published by Elsevier Inc.

Factors associated with six-year weight change in young and middle-aged adults in the Young Finns Study.

PubMed

Kaikkonen, Jari E; Mikkilä, Vera; Juonala, Markus; Keltikangas-Järvinen, Liisa; Hintsanen, Mirka; Pulkki-Råback, Laura; Viikari, Jorma S A; Kähönen, Mika; Lehtimäki, Terho; Telama, Risto; Raitakari, Olli T

2015-04-01

To examine factors associated with weight change and obesity risk in young and middle-aged adults. The Young Finns Study with its 923 women and 792 men aged 24-39 years at baseline were followed for six years. Variables associated with the weight change were investigated with regression models. The average weight change was 0.45 kg/year in women and 0.58 kg/year in men. In women, weight change was steady across all ages. In men, weight changes were more pronounced in younger age groups. In women (weight gain > 2 kg, n = 490), medication for anxiety, low occupational status, high baseline BMI (body mass index), high intake of sweet beverages, high childhood BMI, high salt (NaCl and/or KCl) use, low number of children, low childhood family income, high stature and low level of dependence (a temperament subscale) were associated with increased weight gain (in the order of importance). In men (weight gain > 2 kg, n = 455), high stature, high intake of french fries, low intake of sweet cookies, young age, recent divorce, low intake of cereals, high intake of milk, depressive symptoms, rural childhood origin, high baseline BMI and unemployment were associated with more pronounced weight gain. Sedentarity (screen-time) was associated with weight gain only in young men. Physical activity and genetic risk for high BMI (score of 31 known variants) were not consistently associated with weight change. Socio-economic factors, temperamental and physical characteristics, and some dietary factors are related with weight change in young/middle-aged adults. The weight change occurring in adulthood is also determined by childhood factors, such as high BMI and low family income.

Fat mass- and obesity-associated genotype, dietary intakes and anthropometric measures in European adults: the Food4Me study.

PubMed

Livingstone, Katherine M; Celis-Morales, Carlos; Navas-Carretero, Santiago; San-Cristobal, Rodrigo; Forster, Hannah; O'Donovan, Clare B; Woolhead, Clara; Marsaux, Cyril F M; Macready, Anna L; Fallaize, Rosalind; Kolossa, Silvia; Tsirigoti, Lydia; Lambrinou, Christina P; Moschonis, George; Godlewska, Magdalena; Surwiłło, Agnieszka; Drevon, Christian A; Manios, Yannis; Traczyk, Iwona; Gibney, Eileen R; Brennan, Lorraine; Walsh, Marianne C; Lovegrove, Julie A; Martinez, J Alfredo; Saris, Wim H M; Daniel, Hannelore; Gibney, Mike; Mathers, John C

2016-02-14

The interplay between the fat mass- and obesity-associated (FTO) gene variants and diet has been implicated in the development of obesity. The aim of the present analysis was to investigate associations between FTO genotype, dietary intakes and anthropometrics among European adults. Participants in the Food4Me randomised controlled trial were genotyped for FTO genotype (rs9939609) and their dietary intakes, and diet quality scores (Healthy Eating Index and PREDIMED-based Mediterranean diet score) were estimated from FFQ. Relationships between FTO genotype, diet and anthropometrics (weight, waist circumference (WC) and BMI) were evaluated at baseline. European adults with the FTO risk genotype had greater WC (AA v. TT: +1·4 cm; P=0·003) and BMI (+0·9 kg/m2; P=0·001) than individuals with no risk alleles. Subjects with the lowest fried food consumption and two copies of the FTO risk variant had on average 1·4 kg/m2 greater BMI (Ptrend=0·028) and 3·1 cm greater WC (Ptrend=0·045) compared with individuals with no copies of the risk allele and with the lowest fried food consumption. However, there was no evidence of interactions between FTO genotype and dietary intakes on BMI and WC, and thus further research is required to confirm or refute these findings.

Deep-fried oil consumption in rats impairs glycerolipid metabolism, gut histology and microbiota structure.

PubMed

Zhou, Zhongkai; Wang, Yuyang; Jiang, Yumei; Diao, Yongjia; Strappe, Padraig; Prenzler, Paul; Ayton, Jamie; Blanchard, Chris

2016-04-28

Deep frying in oil is a popular cooking method around the world. However, the safety of deep-fried edible oil, which is ingested with fried food, is a concern, because the oil is exposed continuously to be re-used at a high temperature, leading to a number of well-known chemical reactions. Thus, this study investigates the changes in energy metabolism, colon histology and gut microbiota in rats following deep-fried oil consumption and explores the mechanisms involved in above alterations. Deep-fried oil was prepared following a published method. Adult male Wistar rats were randomly divided into three groups (n = 8/group). Group 1: basal diet without extra oil consumption (control group); Group 2: basal diet supplemented with non-heated canola oil (NEO group); Group 3: basal diet supplemented with deep-fried canola oil (DFEO group). One point five milliliters (1.5 mL) of non-heated or heated oil were fed by oral gavage using a feeding needle once daily for 6 consecutive weeks. Effect of DFEO on rats body weight, KEGG pathway regarding lipids metabolism, gut histology and gut microbiota were analyzed using techniques of RNA sequencing, HiSeq Illumina sequencing platform, etc. Among the three groups, DFEO diet resulted in a lowest rat body weight. Metabolic pathway analysis showed 13 significantly enriched KEGG pathways in Control versus NEO group, and the majority of these were linked to carbohydrate, lipid and amino acid metabolisms. Comparison of NEO group versus DFEO group, highlighted significantly enriched functional pathways were mainly associated with chronic diseases. Among them, only one metabolism pathway (i.e. glycerolipid metabolism pathway) was found to be significantly enriched, indicating that inhibition of this metabolism pathway (glycerolipid metabolism) may be a response to the reduction in energy metabolism in the rats of DFEO group. Related gene analysis indicated that the down-regulation of Lpin1 seems to be highly associated with the inhibition of glycerolipid metabolism pathway. Histological analysis of gastrointestinal tract demonstrated several changes induced by DFEO on intestinal mucosa with associated destruction of endocrine tissue and the evidence of inflammation. Microbiota data showed that rats in DFEO group had the lowest proportion of Prevotella and the highest proportion of Bacteroides among the three groups. In particular, rats in DFEO group were characterized with higher presence of Allobaculum (Firmicutes), but not in control and NEO groups. This study investigated the negative effect of DFEO on health, in which DFEO could impair glycerolipid metabolism, destroy gut histological structure and unbalance microbiota profile. More importantly, this is the first attempt to reveal the mechanism involved in these changes, which may provide the guideline for designing health diet.

The recognition of female voice based on voice registers in singing techniques in real-time using hankel transform method and macdonald function

NASA Astrophysics Data System (ADS)

Meiyanti, R.; Subandi, A.; Fuqara, N.; Budiman, M. A.; Siahaan, A. P. U.

2018-03-01

A singer doesn’t just recite the lyrics of a song, but also with the use of particular sound techniques to make it more beautiful. In the singing technique, more female have a diverse sound registers than male. There are so many registers of the human voice, but the voice registers used while singing, among others, Chest Voice, Head Voice, Falsetto, and Vocal fry. Research of speech recognition based on the female’s voice registers in singing technique is built using Borland Delphi 7.0. Speech recognition process performed by the input recorded voice samples and also in real time. Voice input will result in weight energy values based on calculations using Hankel Transformation method and Macdonald Functions. The results showed that the accuracy of the system depends on the accuracy of sound engineering that trained and tested, and obtained an average percentage of the successful introduction of the voice registers record reached 48.75 percent, while the average percentage of the successful introduction of the voice registers in real time to reach 57 percent.

Global Change and Human Consumption of Freshwater Driven by Flow Regulation and Irrigation

NASA Astrophysics Data System (ADS)

Jaramillo, F.; Destouni, G.

2015-12-01

Recent studies show major uncertainties about the magnitude and key drivers of global freshwater change, historically and projected for the future. The tackling of these uncertainties should be a societal priority to understand: 1) the role of human change drivers for freshwater availability changes, 2) the global water footprint of humanity and 3) the relation of human freshwater consumption to a proposed planetary boundary. This study analyses worldwide hydroclimatic changes, as observed during 1900-2009 in 99 large hydrological basins across all continents. We test whether global freshwater change may be driven by major developments of flow regulation and irrigation (FRI) occurring over this period. Independent categorization of the variability of FRI-impact strength among the studied basins is used to identify statistical basin differences in occurrence and strength of characteristic hydroclimatic signals of FRI. Our results show dominant signals of increasing relative evapotranspiration in basins affected by flow regulation and/or irrigation, in conjunction with decreasing relative intra-annual variability of runoff in basins affected by flow regulation. The FRI-related increase in relative evapotranspiration implies an increase of 4,688 km3/yr in global annual average water flow from land to the atmosphere. This observation-based estimate extends considerably the upper quantification limits of both FRI-driven and total global human consumption of freshwater, as well as the global water footprint of humanity. Our worldwide analysis shows clear FRI-related change signals emerging directly from observations, in spite of large change variability among basins and many other coexisting change drivers in both the atmosphere and the landscape. These results highlight the importance of considering local water use as a key change driver in Earth system studies and modelling, of relevance for global change and human consumption of freshwater.

The readability and suitability of sexual health promotion leaflets.

PubMed

Corcoran, Nova; Ahmad, Fatuma

2016-02-01

To investigate the readability and suitability of sexual health promotion leaflets. Application of SMOG, FRY and SAM tests to assess the readability and suitability of a selection of sexual health leaflets. SMOG and FRY scores illustrate an average reading level of grade 9. SAM scores indicate that 59% of leaflets are superior in design and 41% are average in design. Leaflets generally perform well in the categories of content, literacy demand, typography and layout. They perform poorly in use of graphics, learning stimulation/motivation and cultural appropriateness. Sexual health leaflets have a reading level that is too high. Leaflets perform well on the suitability scores indicating they are reasonably suitable. There are a number of areas where sexual health leaflets could improve their design. Numerous practical techniques are suggested for improving the readability and suitability of sexual health leaflets. Copyright © 2015 Elsevier Ireland Ltd. All rights reserved.

[Determination of six alkaloids in six types of Coptidis Rhizoma pieces by RP-HPLC and spectrum-effect relationships with anti-diabetes pharmacodynamics data].

PubMed

Lai, Xian-Rong; Zhou, Bang-Hua; Du, Ming-Sheng; Zheng, Hai-Jie; Geng, Zhi-Peng; Li, Jia-Chuan; Meng, Xian-Li; Zhang, Yi; Zhang, Jing

2016-12-01

To establish a method for determining the contents of six alkaloids (jatrorrhizine hydrochloride, columbamine hydrochloride, epiberberine hydrochloride, coptisine hydrochloride, palmatine hydrochloride, berberine hydrochloride) in six types of Coptidis Rhizoma pieces (crude pieces, ginger juice stir-fried pieces, vinegar stir-fried pieces, wine steamed pieces, wine stir-fried pieces, evodiae juice stir-fried pieces) by RP-HPLC, and explore the relationship with the curative effect of traditional Chinese medicine (TCM) and pharmacodynamics results. The chromatographic column was Welch XtimateTM C₁₈ (4.6 mm×250 mm, 5 μm), with 0.1% triethylamine solution (adjust pH at 10 with ammonium bicarbonate and ammonia) as mobile phase A and acetonitrile as mobile phase B for gradient elution (0-15 min, 10%-25%B; 15-25 min, 25%-30%B; 25-40 min, 30%-45%B) at a rate of 1.0 mL•min⁻¹. The column temperature was set at 30 ℃, and the wavelength was set at 270 nm. The six alkaloids showed a good linear relationship within the range of 0.85-16.96 mg•L⁻¹ (r=0.999 7), 1.25-24.96 mg•L⁻¹ (r=0.999 9), 2.05-40.96 mg•L⁻¹ (r=0.999 9), 3.65-72.96 mg•L⁻¹ (r=0.999 9), 2.88-57.60 mg•L⁻¹ (r=0.999 8), and 13.25-264.96 mg•L⁻¹ (r=0.999 6) respectively. The average recoveries (n=9) of the six alkaloids were 102.4% (RSD 1.2%), 101.8% (RSD 1.3%), 100.3% (RSD 1.8%), 100.7%(RSD 1.8%), 101.2% (RSD 1.5%) and 97.90% (RSD 2.0%) respectively, and their average contents were 3.55, 4.49, 9.12, 19.17, 15.69, 62.56 mg•g⁻¹, respectively. This determination method was accurate and repeatable, which could be used for the content determination in six types of Coptidis Rhizoma pieces. Data analysis on contents determination and preliminary pharmacodynamics results was conducted by using principal component analysis (PCA) and hierarchical clustering analysis (HCA). The analysis results showed that three types of Coptidis Rhizoma pieces (wine steamed pieces, wine stir-fried pieces, and evodiae juice stir-fried pieces) had significant differences with crude pieces, and the wine steamed Coptidis Rhizoma pieces showed most difference with crude pieces especially, mainly related to triglyceride (TG) and fasting blood glucose levels (FBG) in serum. In addition, columbamine hydrochloride was most affected among the six alkaloids. Those three types of Coptidis Rhizoma pieces (wine steamed pieces, wine stir-fried pieces, and evodiae juice stir-fried pieces), had more advantages for "anti-diabetes" in TCM clinical application, especially in the treatment of diabetic hyperlipidemia. Copyright© by the Chinese Pharmaceutical Association.

Effect of size of unfed fry at release on survival and growth of juvenile steelhead in streams and a hatchery (Study sites: Dworshak Hatchery, Silver Creek, and Twenty-Mile Creek; Stock: Dworshak hatchery; Year classes: 1996 and 1999): Chapter 7

USGS Publications Warehouse

Rubin, Stephen P.; Reisenbichler, Reginald R.; Wetzel, Lisa A.; Stenberg, Karl D.

2012-01-01

We tested whether differences in size of unfed fry at release affected survival and growth of juvenile steelhead Oncorhynchus mykiss in hatchery ponds and streams. Differences in fry size were produced by selecting and spawning females that differed in the mean size of their eggs. Experiments were initiated in 1996 and 1999 with hatchery steelhead returning to the Clearwater River, Idaho. Fry size groups were small (mean fork length=26.7 mm, mean weight=0.149 g) and large (28.1 mm, 0.197 g) in 1996 and small (27.5 mm, 0.159 g), medium (28.2 mm, 0.190 g), and large (28.9 mm, 0.201 g) in 1999. Survival in the hatchery to near the end of the standard one year rearing period and in streams to late summer, three months after release, was higher for the large than for the small group in 1996 but was similar among groups in 1999. Survival in streams to age - 1 appeared to show the same pattern (large>small in 1996; no difference in 1999), but differences among fry size groups in emigration as well as mortality may have been involved. The inconsistency between years may have resulted because some 1996 female parents of the small group had exceptionally small eggs and were a year younger than the other 1996 females and all 1999 females. Growth in the hatchery was similar among groups in both years whereas growth in streams was faster for the large than for the small group in both years and intermediate for the medium group in 1999. Growth in streams appeared to be limited by food availability. Initially large fry probably out - competed smaller fry for limited food; however, we found no evidence that dispersal from release sites or emigration from streams was caused by competitive displacement of small by larger fish. 

Short- and long-term eating habit modification predict weight change in overweight, post-menopausal women: results from the WOMAN Study

PubMed Central

Gibbs, Bethany Barone; Kinzel, Laura S.; Gabriel, Kelley Pettee; Chang, Yue-fang; Kuller, Lewis H.

2012-01-01

Background Standard behavioral obesity treatment produces poor long-term results. Focusing on healthy eating behaviors, rather than caloric intake, may be an alternative strategy. Furthermore, important behaviors might differ for short- vs. long-term weight control. Objective To describe and compare associations between changes in eating behaviors and weight after 6 and 48 months Design Secondary analysis of data collected during a randomized weight loss intervention trial with 48-month follow-up Participants 465 overweight and obese postmenopausal women enrolled in the Women on the Move through Activity and Nutrition (WOMAN) Study Main outcome measures Changes in weight from baseline to 6 and 48 months. Statistical analyses performed Linear regression models examined the associations between 6- and 48-month changes in eating habits assessed by the Conner Diet Habit Survey and changes in weight. Analyses were conducted in the combined study population and stratified by randomization group. Results At 6 months in the combined population, weight loss was independently associated with decreased desserts (p<0.001), restaurant eating (p=0.042), sugar-sweetened beverages (p=0.009), and fried foods (p<0.001), and increased fish consumption (p=0.003). Results were similar in intervention participants; only reduced desserts and fried foods associated with weight loss in controls. At 48 months in the combined population, weight loss was again associated with decreased desserts (p=0.003) and sugar-sweetened beverages (p=0.011), but also decreased meats/cheeses (p=0.024) and increased fruits/vegetables (p<0.001). Decreased meats/cheeses predicted weight loss in intervention participants; desserts, sugar-sweetened beverages, and fruits/vegetables were independently associated in controls. Conclusions Changes in eating behaviors were associated with weight change, though important behaviors differed for short- and long-term weight change and by randomization group. Future studies should determine whether interventions targeting these behaviors could improve long-term obesity treatment outcomes. PMID:22939439

Provenance of the oil in par-fried French fries after finish frying.

PubMed

Al-Khusaibi, Mohammed; Gordon, Michael H; Lovegrove, Julie A; Niranjan, Keshavan

2012-01-01

Frozen par-fried French fries are finish-fried either by using the same type of oil used for par frying, or a different type. The nutritive quality of the final oil contained in the product depends on the relative amounts and the fatty acid (FA) composition of the oils used for par frying and finish frying. With the aim of understanding the provenance of the oil in the final product, par-fried French fries-either purchased ready or prepared in the laboratory-were finish fried in oils different from the ones used for par frying. The moisture content, oil content, and FA compositions of the par-fried and finish-fried products were experimentally determined, and the relative amounts of each of the oils present in the final product were calculated using the FAs as markers and undertaking a mass balance on each component FA. The results demonstrate that 89% to 93% of the total oil in the final product originates from the finish-frying step. The study also shows that a significant proportion of the oil absorbed during par frying is expelled from the product during finish frying. Further, the expulsion of par-frying oil was found to occur in the early stages of the finish-frying step. Experiments involving different combinations of par-frying and finish-frying oils showed that the relative proportions of the 2 oils did not depend on the individual fatty acid profiles. This study concludes that any positive health benefits of using an oil having a favorable FA profile for par frying, can potentially be lost, if the oil used for finish frying has a less favorable composition. This paper estimates the relative amounts of oil in French fries that have been fried in 2 stages-a par-frying step and a finish-frying step-which is commonly practiced in food service establishments as well as homes. The 2 key conclusions are: (1) nearly 90% of the oil content of the final product is the one used for finish frying; that is, a processor may use very good oil for par frying but if the oil used for finish frying is inferior, its effect will dominate. (2) The paper also shows that a significant proportion of the oil used by the processor gets expelled during finish frying. © 2011 Institute of Food Technologists®

Quality characteristics of battered and fried chicken: comparison of pressure frying and conventional frying.

PubMed

Das, Rashmi; Pawar, Deepthi P; Modi, Vinod Kumar

2013-04-01

The marinated and battered chicken leg meat and breast meat were pressure fried and their physico-chemical qualities were compared to the conventional fried product (open pan deep fat frying). Shrinkage due to frying process was significantly lesser in case of pressure fried leg meat (PLM) and breast meat (PBM) as compared to products prepared by conventional frying leg meat (CLM) and breast meat (CBM). Also, juiciness of pressure fried chicken products was superior (p ≤ 0.05) than fried products obtained by the conventional method. PLM and PBM had lower fat content (p ≤ 0.05) compared to conventionally fried CLM and CBM. Lipid oxidation was higher (p ≤ 0.05) in conventional frying as compared to pressure frying. Irrespective of the type of chicken meat, conventionally fried meat required higher shear force as compared to pressure fried products. Salmonella, Staphylococcus aureus, Shigella and E. coli were not detected. The study indicates the usefulness and superiority of pressure frying in comparison to conventional deep fat frying.

The effects of thermal treatments on protein profiles of Macrobrachium rosenbergii (giant river prawn)

NASA Astrophysics Data System (ADS)

Sockalingam, Komathi; Misnan, Rosmilah; Yadzir, Zailatul Hani Mohd

2017-05-01

Prawn allergy is certainly the most frequent cause of allergic reactions in countries where this crustacean is a popular dish of seafood. The aim of this study was to determine the protein profiles of giant river prawn which scientifically known as Macrobrachium rosenbergii. Raw and cooked extracts (boiled, steamed and fried) of prawn samples were prepared and then resolved by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE). 27 protein bands between 6 to 207 kDa were detected in the SDS-PAGE gel of raw extracts while boiled, steamed and fried extracts revealed fewer protein bands. Steamed and boiled prawns presented higher numbers of protein bands compared to fried prawn. A prominent heat-resistant band between 32 to 38 kDa was seen in all extracts, might hypothesized to be tropomyosin. Other prominent bands between 17 to 20 kDa were also seen in all treated prawn extracts while bands of 24 to 27 kDa were seen in steamed and boiled prawn extracts. These positions are consistent with the known shellfish allergens myosin light chain, sacroplasmic calcium binding protein and troponin C respectively. Several other heat-sensitive protein bands at various molecular weights were also not detected in boiled, steamed and fried extracts of this prawn. This study showed that M. rosenbergii contains numerous heat-sensitive and heat-resistant proteins, which may play an important role in prawn allergy.

The relationship between eating-related individual differences and visual attention to foods high in added fat and sugar.

PubMed

Gearhardt, Ashley N; Treat, Teresa A; Hollingworth, Andrew; Corbin, William R

2012-12-01

Attentional biases for food-related stimuli may be associated separately with obesity, disordered eating, and hunger. We tested an integrative model that simultaneously examines the association of body mass index (BMI), disordered eating and hunger with food-related visual attention to processed foods that differ in added fat/sugar level (e.g., sweets, candies, fried foods) relative to minimally processed foods (e.g., fruits, meats/nuts, vegetables) that are lower in fat/sugar content. One-hundred overweight or obese women, ages 18-50, completed a food-related visual search task and measures associated with eating behavior. Height and weight were measured. Higher levels of hunger significantly predicted increased vigilance for sweets and candy and increased vigilance for fried foods at a trend level. Elevated hunger was associated significantly with decreased dwell time on fried foods and, at a trend level, with decreased dwell time on sweets. Higher BMIs emerged as a significant predictor of decreased vigilance for fried foods, but BMI was not related to dwell time. Disordered eating was unrelated to vigilance for or dwell time on unhealthy food types. This pattern of findings suggests that low-level attentional biases may contribute to difficulties making healthier food choices in the current food environment and may point toward useful strategies to reduce excess food consumption. Copyright © 2012 Elsevier Ltd. All rights reserved.

Health risk assessment of occupational exposure to particulate-phase polycyclic aromatic hydrocarbons associated with Chinese, Malay and Indian cooking.

PubMed

Wei See, Siao; Karthikeyan, Sathrugnan; Balasubramanian, Rajasekhar

2006-03-01

Food cooking using liquefied petroleum gas (LPG) has received considerable attention in recent years since it is an important source of particulate air pollution in indoor environments for non-smokers. Exposure to organic compounds such as polycyclic aromatic hydrocarbons (PAHs) contained in particles is of particular health concern since some of these compounds are suspected carcinogens. It is therefore necessary to chemically characterize the airborne particles emitted from gas cooking to assess their possible health impacts. In this work, the levels of fine particulate matter (PM(2.5)) and 16 priority PAHs were determined in three different ethnic commercial kitchens, specifically Chinese, Malay and Indian food stalls, where distinctive cooking methods were employed. The mass concentrations of PM(2.5) and PAHs, and the fraction of PAHs in PM(2.5) were the highest at the Malay stall (245.3 microg m(-3), 609.0 ng m(-3), and 0.25%, respectively), followed by the Chinese stall (201.6 microg m(-3), 141.0 ng m(-3), and 0.07%), and the Indian stall (186.9 microg m(-3), 37.9 ng m(-3), and 0.02%). This difference in the levels of particulate pollution among the three stalls may be attributed to the different cooking methods employed at the food stalls, the amount of food cooked, and the cooking time, although the most sensitive parameter appears to be the predominant cooking method used. Frying processes, especially deep-frying, produce more air pollutants, possibly due to the high oil temperatures used in such operations. Furthermore, it is found that frying, be it deep-frying at the Malay stall or stir-frying at the Chinese stall, gave rise to an abundance of higher molecular weight PAHs such as benzo[b]fluoranthene, indeno[1,2,3-cd]pyrene and benzo[g,h,i]perylene whereas low-temperature cooking, such as simmering at the Indian stall, has a higher concentration of lower molecular weight PAHs. In addition, the correlation matrices and diagnostic ratios of PAHs were calculated to determine the markers of gas cooking. To evaluate the potential health threat due to inhalation exposure from the indoor particulate pollution, excess lifetime cancer risk (ELCR) was also calculated for an exposed individual. The findings suggest that cooking fumes in the three commercial kitchens pose adverse health effects.

The readability of pediatric patient education materials on the World Wide Web.

PubMed

D'Alessandro, D M; Kingsley, P; Johnson-West, J

2001-07-01

Literacy is a national and international problem. Studies have shown the readability of adult and pediatric patient education materials to be too high for average adults. Materials should be written at the 8th-grade level or lower. To determine the general readability of pediatric patient education materials designed for adults on the World Wide Web (WWW). GeneralPediatrics.com (http://www.generalpediatrics.com) is a digital library serving the medical information needs of pediatric health care providers, patients, and families. Documents from 100 different authoritative Web sites designed for laypersons were evaluated using a built-in computer software readability formula (Flesch Reading Ease and Flesch-Kincaid reading levels) and hand calculation methods (Fry Formula and SMOG methods). Analysis of variance and paired t tests determined significance. Eighty-nine documents constituted the final sample; they covered a wide spectrum of pediatric topics. The overall Flesch Reading Ease score was 57.0. The overall mean Fry Formula was 12.0 (12th grade, 0 months of schooling) and SMOG was 12.2. The overall Flesch-Kincaid grade level was significantly lower (P<.0001), at a mean of 7.1, when compared with the other 2 methods. All author and institution groups had an average reading level above 10.6 by the Fry Formula and SMOG methods. Pediatric patient education materials on the WWW are not written at an appropriate reading level for the average adult. We propose that a practical reading level and how it was determined be included on all patient education materials on the WWW for general guidance in material selection. We discuss suggestions for improved readability of patient education materials.

Dry column-thermal energy analyzer method for determining N-nitrosopyrrolidine in fried bacon: collaborative study.

PubMed

Fiddler, W; Pensabene, J W; Gates, R A; Phillips, J G

1984-01-01

A dry column method for isolating N-nitrosopyrrolidine (NPYR) from fried, cure-pumped bacon and detection by gas chromatography-thermal energy analyzer (TEA) was studied collaboratively. Testing the results obtained from 11 collaborators for homogeneous variances among samples resulted in splitting the nonzero samples into 2 groups of sample levels, each with similar variances. Outlying results were identified by AOAC-recommended procedures, and laboratories having outliers within a group were excluded. Results from the 9 collaborators remaining in the low group yielded coefficients of variation (CV) of 6.00% and 7.47% for repeatability and reproducibility, respectively, and the 8 collaborators remaining in the high group yielded CV values of 5.64% and 13.72%, respectively. An 85.2% overall average recovery of the N-nitrosoazetidine internal standard was obtained with an average laboratory CV of 10.5%. The method has been adopted official first action as an alternative to the mineral oil distillation-TEA screening procedure.

Feasibility of Continuous Frying System to Improve the Quality Indices of Palm Olein for the Production of Extruded Product.

PubMed

Ahmad Tarmizi, Azmil Haizam; Ahmad, Karimah

2015-01-01

Comparative frying studies on the processing of extruded product were conducted under intermittent and continuous frying conditions using two separate frying systems, i.e batch and pilot scale continuous fryers, respectively. Thermal resistance of palm olein were assessed for a total of 5 days of frying operation at 155°C - the unconventional frying temperature gave the product moisture content of 3% after intermittent and continuous frying for 2.5 min and 2 min, respectively. The formation of free fatty acid in palm olein in the case of intermittent frying was more than 2-fold higher compared to its counterpart (0.66%). Smoke point inversely evolved with oil acidity: the value dropped progressively from 215 to 177°C and from 219 to 188°C when extruded product was intermittently and continuously fried, respectively. In the light of induction period, repeated frying exhibited a gradual decrease in the value after 5 days of frying (12.2 h). Interestingly, continuous frying gave somewhat similar induction period, as demonstrated by fresh palm olein, across frying time. Frying at lower temperature, to some extent, provides opportunity for palm olein to retain 74% of its initial vitamin E during continuous frying. This benefit, however, is somehow denied when extruded product was processed under intermittent frying conditions--only 27% of vitamin E was remained at the end of frying session. Regardless of frying protocols, transient in polar compounds was minimal and hence comparable. The colour in the case of continuous frying appeared to be darker due to higher degree of oil utilisation for frying. The data obtained will provide useful information for food processors on how palm olein behaves when frying is undertaken under different frying protocols.

Effects of immobilization by electricity and MS-222 on brown trout broodstock and their progeny

USGS Publications Warehouse

Redman, S.D.; Meinertz, J.R.; Gaikowski, M.P.

1998-01-01

To determine the effects of electrically and chemically induced immobilization on postspawn broodstock and their progeny, age-2 and age-3 female broodstock and age-2 male broodstock of brown trout Salmo trutta were immobilized with electricity or tricaine methanesulfonate (MS-222), stripped of their eggs or milt, and weighed. Eggs taken from electrically immobilized females were fertilized with milt taken from age-2 males that were immobilized with electricity, and eggs taken from females immobilized with MS-222 were fertilized with milt taken from age-2 males that were immobilized with MS-222. After spawning, the mortality and weight of broodstock were compared twice over a 6-month period. Egg viability and growth of offspring fry from each treatment group were also compared. Electricity induced complete and consistent immobilization in brown trout broodstock. Electrically immobilized fish were more easily handled than fish immobilized with MS-222; however, electrically immobilized fish survival (70%) was significantly less than fish immobilized with MS-222 (83%). Broodstock growth differences were only noted at 6 months postexposure, when the mean weight of electrically immobilized fish was slightly less than the weight of fish immobilized with MS-222. Broodstock immobilization by electricity did not reduce egg viability or fry growth.

A novel technology to increase antioxidant activity of an antioxidant by reducing volatility

USDA-ARS?s Scientific Manuscript database

During frying, an antioxidant is lost by reaction with radicals for its antioxidant activity, but it is also lost by decomposition and evaporation before it is able to exert antioxidant activity. Some low molecular weight antioxidants are often so volatile that they show much reduced antioxidant act...

Influence of deep-frying using various commercial oils on acrylamide formation in French fries.

PubMed

Zhang, Hao; Zhang, Hui; Cheng, Lilin; Wang, Li; Qian, Haifeng

2015-01-01

This study investigated the effect of different types of commercial oils (rice bran oil, shortening oil, high-oleic rapeseed oil, low-erucic acid rapeseed oil, blend oil A and blend oil B) and frying cycles on acrylamide formation during the preparation of French fries by deep-frying. Frying was carried out in intermittent mode (two batches each for 12 min without any time lag) and repeated for 600 frying cycles. Results indicated that the French fries that were fried in oils having lower heat transfer coefficients contained lower acrylamide concentrations (913 µg kg(-1)), whereas those fried with oils having higher heat transfer coefficients contained higher acrylamide concentrations (1219 µg kg(-1)). Unlike the peroxide value, acrylamide levels in French fries did not change significantly with an increase in the number of frying cycles when tested for 600 frying cycles for every type of oil. This study clearly indicates that the contribution of frying oils to the formation of acrylamide should not be neglected due to their different heat transfer coefficients. On the other hand, continuous use of frying oil does not lead to a higher acrylamide concentration in French fries.

Survival and reproduction of myxobolus cerebralis-resistant Rainbow Trout introduced to the colorado river and increased resistance of age-0 progeny

USGS Publications Warehouse

Winkelman, Dana L.; Fetherman, Eric R.; Baerwald, Melinda R.; Schisler, George J.

2014-01-01

Myxobolus cerebralis caused severe declines in rainbow trout populations across Colorado following its introduction in the 1980s. One promising approach for the recovery of Colorado’s rainbow trout populations has been the production of rainbow trout that are genetically resistant to the parasite. We introduced one of these resistant crosses, known as the GR×CRR (cross between the German Rainbow [GR] and Colorado River Rainbow [CRR] trout strains), to the upper Colorado River. The abundance, survival, and growth of the stocked GR×CRR population was examined to determine if GR×CRRs had contributed offspring to the age-0 population, and determine whether these offspring displayed increased resistance and survival characteristics compared to their wild CRR counterparts. Apparent survival of the introduced GR×CRR over the entire study period was estimated to be 0.007 (±0.001). Despite low survival of the GR×CRRs, age-0 progeny of the GR×CRR were encountered in years 2008 through 2011. Genetic assignments revealed a shift in the genetic composition of the rainbow trout fry population over time, with CRR fish comprising the entirety of the fry population in 2007, and GR-cross fish comprising nearly 80% of the fry population in 2011. A decrease in average infection severity (myxospores fish−1) was observed concurrent with the shift in the genetic composition of the rainbow trout fry population, decreasing from an average of 47,708 (±8,950) myxospores fish−1 in 2009 to 2,672 (±4,379) myxospores fish−1 in 2011. Results from this experiment suggest that the GR×CRR can survive and reproduce in rivers with a high prevalence of M. cerebralis. In addition, reduced myxospore burdens in age-0 fish indicated that stocking this cross may ultimately lead to an overall reduction in infection prevalence and severity in the salmonid populations of the upper Colorado River.

Survival and Reproduction of Myxobolus cerebralis-Resistant Rainbow Trout Introduced to the Colorado River and Increased Resistance of Age-0 Progeny

PubMed Central

Fetherman, Eric R.; Winkelman, Dana L.; Baerwald, Melinda R.; Schisler, George J.

2014-01-01

Myxobolus cerebralis caused severe declines in rainbow trout populations across Colorado following its introduction in the 1980s. One promising approach for the recovery of Colorado’s rainbow trout populations has been the production of rainbow trout that are genetically resistant to the parasite. We introduced one of these resistant crosses, known as the GR×CRR (cross between the German Rainbow [GR] and Colorado River Rainbow [CRR] trout strains), to the upper Colorado River. The abundance, survival, and growth of the stocked GR×CRR population was examined to determine if GR×CRRs had contributed offspring to the age-0 population, and determine whether these offspring displayed increased resistance and survival characteristics compared to their wild CRR counterparts. Apparent survival of the introduced GR×CRR over the entire study period was estimated to be 0.007 (±0.001). Despite low survival of the GR×CRRs, age-0 progeny of the GR×CRR were encountered in years 2008 through 2011. Genetic assignments revealed a shift in the genetic composition of the rainbow trout fry population over time, with CRR fish comprising the entirety of the fry population in 2007, and GR-cross fish comprising nearly 80% of the fry population in 2011. A decrease in average infection severity (myxospores fish−1) was observed concurrent with the shift in the genetic composition of the rainbow trout fry population, decreasing from an average of 47,708 (±8,950) myxospores fish−1 in 2009 to 2,672 (±4,379) myxospores fish−1 in 2011. Results from this experiment suggest that the GR×CRR can survive and reproduce in rivers with a high prevalence of M. cerebralis. In addition, reduced myxospore burdens in age-0 fish indicated that stocking this cross may ultimately lead to an overall reduction in infection prevalence and severity in the salmonid populations of the upper Colorado River. PMID:24811066

The use of lumbar epidural injection of platelet lysate for treatment of radicular pain.

PubMed

Centeno, Christopher; Markle, Jason; Dodson, Ehren; Stemper, Ian; Hyzy, Matthew; Williams, Christopher; Freeman, Michael

2017-11-25

Epidural steroid injections (ESI) are the most common pain management procedure performed in the US, however evidence of efficacy is limited. In addition, there is early evidence that the high dose of corticosteroids used can have systemic side effects. We describe the results of a case series evaluating the use of platelet lysate (PL) epidural injections for the treatment of lumbar radicular pain as an alternative to corticosteroids. Registry data was obtained for patients (N = 470) treated with PL epidural injections presenting with symptoms of lumbar radicular pain and MRI findings that were consistent with symptoms. Collected outcomes included numeric pain score (NPS), functional rating index (FRI), and a modified single assessment numeric evaluation (SANE) rating. Patients treated with PL epidurals reported significantly lower (p < .0001) NPS and FRI change scores at all time points compared to baseline. Post-treatment FRI change score means exceeded the minimal clinically important difference beyond 1 month. Average modified SANE ratings showed 49.7% improvement at 24 months post-treatment. Twenty-nine (6.3%) patients reported mild adverse events related to treatment. Patients treated with PL epidurals reported significant improvements in pain, exceeded the minimal clinically important difference (MCID) for FRI, and reported subjective improvement through 2-year follow-up. PL may be a promising substitute for corticosteroid.

The effects of McDonalds, Kentucky Fried Chicken and Pizza Hut meals on recommended diets.

PubMed

Malouf, N M; Colagiuri, S

1995-06-01

The objective was to study the effect of three common takeaway meals on recommended healthy diets. New South Wales Department of Health recommended diets of 5020, 6275, 9205 and 12,540 kilojoules were used. An evening meal from each of these diets was substituted with one of three common fast food chain takeaway meals 1, 2, 3 and 5 times per week. The 3 takeaway meals were from McDonalds, Pizza Hut and Kentucky Fried Chicken. The effects of each of these meals on average daily kilojoule, fibre, fat, P/S ratio, protein and carbohydrate intakes were assessed. The takeaway meals were high in fat and kilojoules and low in fibre and therefore contravened the Dietary Guidelines for Australians. Addition of these meals increased average kilojoule consumption and the percentage energy contribution of fat and decreased the P/S ratio and fibre intake. The magnitude of these deleterious effects was directly proportional to the number of times the meals were included each week and inversely proportional to the energy content of the diet. The adverse effects were greatest with the McDonalds and Kentucky Fried Chicken meals. Takeaway meals may be convenient but the meals which were tested were too high in fat and kilojoules and too low in fibre to be a regular part of a balanced diet. Even one takeaway meal per week adversely affects the lower kilojoule recommended healthy diets.

Effects of various cooking methods and food components on bioaccessibility of mercury from fish.

PubMed

Ouédraogo, Ousséni; Amyot, Marc

2011-11-01

Fish consumption is the main source of human exposure to mercury. Studies from specific human populations have reported Hg levels lower than those modeled from consumption data. These discrepancies between expected and measured Hg levels may be explained by differences in dietary habits such as cooking methods and food components on fish Hg bioavailability. We assessed the effects of three cooking methods (no cooking, frying and boiling) and of the co-ingestion of selected food items (tea, coffee and corn starch) on Hg bioaccessibility in three fish species (tuna, shark and mackerel) containing between 1 and 4 μg/g dry weight of Hg. We used in vitro techniques simulating human digestion and each experiment was repeated three times with at least three different individuals for each fish species. For all fish species, Hg concentrations (dry weight) in boiled fish were slightly but not significantly higher than those in fried or raw fish. Boiling and frying reduced Hg bioaccessibility by 40% and 60%, respectively, compared to raw fish Hg bioaccessibility. Black coffee as well as green and black tea significantly reduced raw fish Hg bioaccessibility by 50-60%, whereas, corn starch did not. The combined effect of cooking and addition of tea or coffee led to very low levels of Hg bioaccessibility. This study suggests that Hg bioaccessibilty from fish can be modified by cooking and by the co-ingestion of tea and coffee. These results should be further validated in vitro with different fish species before proceeding with in vivo approaches using animal models. Copyright © 2011 Elsevier Inc. All rights reserved.

Early Engagement in Course-Based Research Increases Graduation Rates and Completion of Science, Engineering, and Mathematics Degrees.

PubMed

Rodenbusch, Stacia E; Hernandez, Paul R; Simmons, Sarah L; Dolan, Erin L

2016-01-01

National efforts to transform undergraduate biology education call for research experiences to be an integral component of learning for all students. Course-based undergraduate research experiences, or CUREs, have been championed for engaging students in research at a scale that is not possible through apprenticeships in faculty research laboratories. Yet there are few if any studies that examine the long-term effects of participating in CUREs on desired student outcomes, such as graduating from college and completing a science, technology, engineering, and mathematics (STEM) major. One CURE program, the Freshman Research Initiative (FRI), has engaged thousands of first-year undergraduates over the past decade. Using propensity score-matching to control for student-level differences, we tested the effect of participating in FRI on students' probability of graduating with a STEM degree, probability of graduating within 6 yr, and grade point average (GPA) at graduation. Students who completed all three semesters of FRI were significantly more likely than their non-FRI peers to earn a STEM degree and graduate within 6 yr. FRI had no significant effect on students' GPAs at graduation. The effects were similar for diverse students. These results provide the most robust and best-controlled evidence to date to support calls for early involvement of undergraduates in research. © 2016 S. Rodenbusch et al. CBE—Life Sciences Education © 2016 The American Society for Cell Biology. This article is distributed by The American Society for Cell Biology under license from the author(s). It is available to the public under an Attribution–Noncommercial–Share Alike 3.0 Unported Creative Commons License (http://creativecommons.org/licenses/by-nc-sa/3.0).

Wellness Trends Among Battlefield Airmen

DTIC Science & Technology

2014-08-01

you eat high- fat foods such as hamburgers, cheeseburgers, fried chicken or fried fish, French fries, whole or 2% milk , hot dogs, bacon, sausage...Eighty-five percent of both groups eat high- fat foods such as hamburgers, cheeseburgers, fried chicken or fish, French fries, whole or 2% milk , cheese...question: “How often do you eat high- fat foods such as hamburgers, cheeseburgers, fried chicken or fried fish, French fries, whole or 2% milk , cheese

Nonhydrogenated cottonseed oil can be used as a deep fat frying medium to reduce trans-fatty acid content in french fries.

PubMed

Daniel, Darla R; Thompson, Leslie D; Shriver, Brent J; Wu, Chih-Kang; Hoover, Linda C

2005-12-01

The purpose of this research study was to evaluate the fatty acid profile, in particular trans-fatty acids, of french fries fried in nonhydrogenated cottonseed oil as compared with french fries fried in partially hydrogenated canola oil and french fries fried in partially hydrogenated soybean oil. Cottonseed oil, partially hydrogenated canola oil, and partially hydrogenated soybean oil were subjected to a temperature of 177 degrees C for 8 hours per day, and six batches of french fries were fried per day for 5 consecutive days. French fries were weighed before frying, cooked for 5 minutes, allowed to drain, and reweighed. Oil was not replenished and was filtered once per day. Both the oil and the french fries were evaluated to determine fatty acid profiles, trans-fatty acids, and crude fat. A randomized block design with split plot was used to analyze the data collected. Least-squares difference was used as the means separation test. No significant differences were found between fries prepared in the three oil types for crude fat. Fatty acid profiles for the french fries remained stable. The french fries prepared in cottonseed oil were significantly lower in trans-fatty acids. The combined total of the trans-fatty acid content and saturated fatty acid content were lower in french fries prepared in cottonseed oil. Because deep fat frying remains a popular cooking technique, health professionals should educate the public and the food service industry on the benefits of using nonhydrogenated cottonseed oil as an alternative to the commonly used hydrogenated oils.

Is lowering reducing sugars concentration in French fries an effective measure to reduce acrylamide concentration in food service establishments?

PubMed

Sanny, M; Jinap, S; Bakker, E J; van Boekel, M A J S; Luning, P A

2012-12-01

The objective of this study was to obtain insight into the actual effectiveness of lowering reducing sugars concentration in par-fried potato strips on the concentration and variation of acrylamide in French fries prepared in real-life situations in food service establishments. Acrylamide, frying time, frying temperature, and reducing sugars were measured and characteristics of fryers were recorded. Data showed that the use of par-fried potato strips with lower concentrations of reducing sugars than the commonly used potato strips was an effective measure to reduce acrylamide concentrations in French fries prepared under standardised frying conditions. However, there was still large variation in the acrylamide concentrations in French fries, although the variation in reducing sugars concentrations in low and normal types of par-fried potato strips was very small and the frying conditions were similar. Factors that could affect the temperature-time profile of frying oil were discussed, such as setting a lower frying temperature at the end than at the start of frying, product/oil ratio and thawing practice. These need to be controlled in daily practice to reduce variation in acrylamide. Copyright © 2012 Elsevier Ltd. All rights reserved.

Kinetic model for the formation of acrylamide during the finish-frying of commercial french fries.

PubMed

Parker, Jane K; Balagiannis, Dimitrios P; Higley, Jeremy; Smith, Gordon; Wedzicha, Bronislaw L; Mottram, Donald S

2012-09-12

Acrylamide is formed from reducing sugars and asparagine during the preparation of French fries. The commercial preparation of French fries is a multistage process involving the preparation of frozen, par-fried potato strips for distribution to catering outlets, where they are finish-fried. The initial blanching, treatment in glucose solution, and par-frying steps are crucial because they determine the levels of precursors present at the beginning of the finish-frying process. To minimize the quantities of acrylamide in cooked fries, it is important to understand the impact of each stage on the formation of acrylamide. Acrylamide, amino acids, sugars, moisture, fat, and color were monitored at time intervals during the frying of potato strips that had been dipped in various concentrations of glucose and fructose during a typical pretreatment. A mathematical model based on the fundamental chemical reaction pathways of the finish-frying was developed, incorporating moisture and temperature gradients in the fries. This showed the contribution of both glucose and fructose to the generation of acrylamide and accurately predicted the acrylamide content of the final fries.

Effects of Season, Strain and Body Weight on Testes Development and Quality in Three Strains of Blue Catfish, Ictalurus furcatus

USDA-ARS?s Scientific Manuscript database

Commercial production of channel catfish (Ictalurus punctatus) female x blue catfish (I. furcatus) male hybrids has increased dramatically in the U.S. during the last 10 years. Hybrid fry production requires fertilization of channel catfish eggs with blue catfish sperm obtained by surgical removal ...

Maternal Intake of Fried Foods and Risk of Gestational Diabetes Mellitus

PubMed Central

Osorio-Yáñez, Citlalli; Gelaye, Bizu; Qiu, Chunfang; Bao, Wei; Cardenas, Andres; Enquobahrie, Daniel A.; Williams, Michelle A.

2017-01-01

Purpose We examined the relationship of maternal periconceptional (i.e., before conception and early pregnancy) intake of fried foods with GDM risk. Methods In a prospective birth cohort in Seattle and Tacoma, Washington State, USA, we assessed maternal periconceptional fried food intake using a food frequency questionnaire among 3,414 participants. We used multivariable generalized linear regression models to derive estimates of relative risks (RRs) (and 95% confidence intervals, 95% CI) of GDM in relation to the intake of different types of fried foods (i.e., fried fish, fried chicken, fried potatoes, chips and doughnuts). Results A total of 169 GDM incident cases were identified in this cohort (4.96%). Compared with no fried fish intake, fried fish intake >1 servings/month was associated with 68% higher GDM risk [adjusted RR and 95% CI; 1.68 (1.16, 2.45); Ptrend=0.019]. After adjusting for confounders, the RRs (95% CI) of GDM relative to fried chicken intake were 1.0, 1.44 (0.98, 2.09) and 1.81 (1.22, 2.70) for none, ≤1 and >1 servings/month intake of fried chicken, respectively (Ptrend=0.002). Dietary intake of fried potatoes, snack chips or doughnuts was not significantly associated with higher GDM risk. Limitations of our study include the lack of information about frying methods and the intake of fried foods at home and away from home. Conclusions Regular intake of fried fish and fried chicken are associated with elevated GDM risk. PMID:28641758

On the possibility of nonfat frying using molten glucose.

PubMed

Al-Khusaibi, Mohammed; Ahmad Tarmizi, Azmil Haizam; Niranjan, Keshavan

2015-01-01

Fried products impose a health concerns due to considerable amount of oil they contain. Production of snack foods with minimal oil content and good management of oil during frying to minimize the production of toxic compounds continue to be challenging aims. This paper aims to investigate the possibility of producing a fat-free food snack by replacing frying oil with a nonfat medium. Glucose was melted and its temperature was then brought to 185 °C and used to fry potato strips, to obtain a product referred here as glucose fries. The resulting product was compared with French fries prepared conventionally under conditions that resulted in similar final moisture content. The resulting products were also examined for crust formation, texture parameters, color development and glucose content. Stereo microscope images showed that similar crusts were formed in the glucose fries and French fries. Texture parameters were found to be similar for both products at 5 and 2 mm penetration depth. The maximum hardness at 2 mm penetration depth was also similar for both products, but different from cooked potato. The color development that characterized French fries was also observed in glucose fries. The glucose content in glucose fries was found to be twice the content of French fries, which is to be expected because glucose absorbed or adhered to the surface. In conclusion, glucose fries, with similar texture and color characteristics to that of French fries, can be prepared by using a nonfat frying medium. © 2014 Institute of Food Technologists®

Effect of Vacuum Frying on Changes in Quality Attributes of Jackfruit (Artocarpus heterophyllus) Bulb Slices.

PubMed

Maity, Tanushree; Bawa, A S; Raju, P S

2014-01-01

The effect of frying temperatures and durations on the quality of vacuum fried jackfruit (JF) chips was evaluated. Moisture content and breaking force of JF chips decreased with increase in frying temperature and time during vacuum frying whereas the oil content increased. The frying time for JF chips was found to be 30, 25, and 20 minutes at 80, 90, and 100°C, respectively. JF chips fried at higher temperature resulted in maximum shrinkage (48%). The lightness in terms of hunter L (*) value decreased significantly (P < 0.05) during frying. Sensory evaluation showed maximum acceptability for JF chips fried at 90°C for 25 min. Frying under vacuum at lower temperatures was found to retain bioactive compounds such as total phenolics, total flavonoids, and total carotenoids in JF chips. Almost 90% of carotenoids were lost from the samples after 30 min of frying at 100°C.

Effects of frying oils' fatty acids profile on the formation of polar lipids components and their retention in French fries over deep-frying process.

PubMed

Li, Xiaodan; Li, Jinwei; Wang, Yong; Cao, Peirang; Liu, Yuanfa

2017-12-15

The effects of frying oils' fatty acids profile on the formation of polar components and their retention in French fries and corresponding deep-fried oils were investigated in the present study, using oils with different fatty acids composition. Our analysis showed that the total polar compounds (TPCs) content in French fries was only slightly lower than that in deep-fried oils, indicating that there was no significant difference considering the amounts of TPCs in French fries and deep-fried oils. Our further analysis showed that different polar components in TPCs distributed differently in deep-fried oils and oils extracted from French fries. Specifically, the level of oligomeric and dimeric triacylglycerols was higher in French fries while oxidized triacylglycerols and diacylglycerols content was higher in deep-fried oils. The different retention of TPCs components in French fries may be explained by their interactions with carbohydrates, which are shown to enhance with the increase of hydrophobic property. Chemometric analysis showed that no correlation between the polar compounds level and saturated fatty acids profile was observed. Meanwhile, the polar compounds content was highly correlated with the formation of trans-C18:1, and a highly positive association between polar compounds and C18:2 content was also observed in palm oil. Copyright © 2017 Elsevier Ltd. All rights reserved.

Short- and long-term eating habit modification predicts weight change in overweight, postmenopausal women: results from the WOMAN study.

PubMed

Barone Gibbs, Bethany; Kinzel, Laura S; Pettee Gabriel, Kelley; Chang, Yue-Fang; Kuller, Lewis H

2012-09-01

Standard behavioral obesity treatment produces poor long-term results. Focusing on healthy eating behaviors rather than energy intake may be an alternative strategy. In addition, important behaviors might differ for short- vs long-term weight control. Our aim was to describe and compare associations between changes in eating behaviors and weight after 6 and 48 months. We performed secondary analysis of data collected during a randomized weight-loss intervention trial with 48-month follow-up. We studied 481 overweight and obese postmenopausal women enrolled in the Women on the Move through Activity and Nutrition (WOMAN) Study. We measured changes in weight from baseline to 6 and 48 months. Linear regression models were used to examine the associations between 6- and 48-month changes in eating habits assessed by the Conner Diet Habit Survey and changes in weight. Analyses were conducted in the combined study population and stratified by randomization group. At 6 months in the combined population, weight loss was independently associated with decreased desserts (P<0.001), restaurant eating (P=0.042), sugar-sweetened beverages (P=0.009), and fried foods (P<0.001), and increased fish consumption (P=0.003). Results were similar in intervention participants; only reduced desserts and fried foods associated with weight loss in controls. At 48 months in the combined population, weight loss was again associated with decreased desserts (P=0.003) and sugar-sweetened beverages (P=0.011), but also decreased meats/cheeses (P=0.024) and increased fruits/vegetables (P<0.001). Decreased meats/cheeses predicted weight loss in intervention participants; desserts, sugar-sweetened beverages, and fruits/vegetables were independently associated in controls. Changes in eating behaviors were associated with weight change, although important behaviors differed for short- and long-term weight change and by randomization group. Future studies should determine whether interventions targeting these behaviors could improve long-term obesity treatment outcomes. Copyright © 2012 Academy of Nutrition and Dietetics. Published by Elsevier Inc. All rights reserved.

31 CFR 585.413 - Imports of goods originating in the FRY (S&M), and purchases of goods from the FRY (S&M).

Code of Federal Regulations, 2010 CFR

2010-07-01

... FRY (S&M), and purchases of goods from the FRY (S&M). 585.413 Section 585.413 Money and Finance... of goods originating in the FRY (S&M), and purchases of goods from the FRY (S&M). Goods originating in the FRY (S&M) imported into the United States pursuant to an authorization or license are not...

The effect of food type (fish nuggets or French fries) on oil blend degradation during repeated frying.

PubMed

Flores-Álvarez, María Del Carmen; Molina-Hernández, Erika F; Hernández-Raya, José Concepción; Sosa-Morales, María Elena

2012-11-01

Oil that is reused multiple times for deep frying goes through changes in chemical composition and physical characteristics, affecting the quality of the fried foods. In this study, the effect of the food type (fish nuggets or French fries) on the degradation of an oil blend during the deep-fat frying of each food at 180°C during 12 days was determined, and the characteristics of the fried products were evaluated. The degradation of oil during repeated use was relatively faster when fish nuggets were fried than when French fries were fried, as higher values of total polar compounds were obtained. The results are useful for producers of French fries and fish nuggets, such as restaurants or fast foods sellers, providing them with practical guidelines within the permitted values established by the regulatory authorities. The studied foods have high economic importance and are different in their composition. Under the studied conditions, the tested oil blend may be used during 4 d (4 h per day) with a daily replenishment, without discarding the oil when frying fish nuggets, and must be discarded after 8 d when French fries are processed. This suggestion allows preparing safe fried foods for consumers. © 2012 Institute of Food Technologists®

A comparative study of the characteristics of French fries produced by deep fat frying and air frying.

PubMed

Teruel, Maria del Rocio; Gordon, Michael; Linares, Maria Belen; Garrido, Maria Dolores; Ahromrit, Araya; Niranjan, Keshavan

2015-02-01

Air frying is being projected as an alternative to deep fat frying for producing snacks such as French fries. In air frying, the raw potato sections are essentially heated in hot air containing fine oil droplets, which dehydrates the potato and attempts to impart the characteristics of traditionally produced French fries, but with a substantially lower level of fat absorbed in the product. The aim of this research is to compare: (1) the process dynamics of air frying with conventional deep fat frying under otherwise similar operating conditions, and (2) the products formed by the 2 processes in terms of color, texture, microstructure, calorimetric properties, and sensory characteristics. Although, air frying produced products with a substantially lower fat content but with similar moisture contents and color characteristics, it required much longer processing times, typically 21 min in relation to 9 min in the case of deep fat frying. The slower evolution of temperature also resulted in lower rates of moisture loss and color development reactions. Differential scanning calorimetry (DSC) studies revealed that the extent of starch gelatinization was also lower in the case of air fried product. In addition, the 2 types of frying also resulted in products having significantly different texture and sensory characteristics. © 2015 Institute of Food Technologists®

Oxidation of corn oil during frying of soy-flour-added flour dough.

PubMed

Yoon, Y; Choe, E

2007-08-01

Oxidation of corn oil during frying of soy-flour-added dough was studied. Flour dough containing soy flour at 0%, 10%, 20%, and 30% was fried in corn oil at 180 degrees C for 2.5 min, and a total of 60 fryings were performed every 30 min. The oxidation of oil was determined by contents of free fatty acids (FFA), conjugated dienoic acids (CDA), polar compounds, and p-anisidine values (PAV). Tocopherols and phospholipids (PLs) in the oil were determined by HPLC. Tocopherols were present in corn oil at 1000 ppm before frying and increased after the first frying of dough containing soy flour due to tocopherol transfer from soy-flour-added dough to the oil during frying. However, as the oil repeated frying, tocopherol contents decreased and its degradation rate was higher in the oil that fried soy-flour-added dough than in the oil that fried the dough without soy flour. PL was not detected in corn oil before and after frying. As the oil repeated frying, FFA, CDA, and polar compounds contents, and PAV of frying oil increased due to the oil oxidation. The values were higher in the oil which fried soy-flour-added dough than in the oil fried the dough without soy flour, indicating the acceleration of oil oxidation by soy flour added to dough. Increase in the oil oxidation by soy flour added to the dough was highly correlated with fast decomposition of tocopherol in the oil.

Candidate SNP of CACNA2D1 Gene Associated with Clinical Mastitis and Production Traits in Sahiwal (Bos taurus indicus) and Karan Fries (Bos taurus taurus × Bos taurus indicus).

PubMed

Magotra, Ankit; Gupta, I D; Verma, Archana; Alex, Rani; Mr, Vineeth; Ahmad, Tavsief

2018-02-20

The present study was conducted to identify polymorphisms in CACNA2D1 gene and their association with clinical mastitis and production traits. Exon 18 and its flanking regions were screened for the presence of SNPs. Statistical analysis was performed to identify association of period of birth, breed, and genotype with mastitis incidence on randomly selected 103 Sahiwal and 102 Karan Fries cattle. PCR-RFLP analysis revealed that g.38819398G > A mutation in exon 18 (269 bp amplicon) of CACNA2D1 gene resolved into AA, AG, and GG genotypes in Sahiwal and Karan Fries cattle. Wald chi-square analysis revealed that the period of birth, breed, and genotype were significantly associated with mastitis incidence. GG genotyped cattle were found to be less susceptible to mastitis. Least square analysis revealed that GG and AG genotype animals of G38819398A SNP of CACNA2D1 gene in Sahiwal as well as in Karan Fries cattle were associated with higher average milk yields during 1st, 2nd, and 3rd lactations (P < 0.01). These observations and their differential association with the incidence of mastitis and production traits can be utilized as an aid to selection for simultaneous improvement of both antagonistic traits; however, validation of results on large number of animals is warranted.

Retention and distribution of polyphenols after pan-frying of French fries in oils enriched with olive leaf extract.

PubMed

Chiou, A; Salta, F N; Kalogeropoulos, N; Mylona, A; Ntalla, I; Andrikopoulos, N K

2007-10-01

Palm oil, olive oil, and sunflower oil were supplemented with an extract rich in polyphenols obtained from olive tree (Olea europaea) leaves at levels of 120 and 240 mg total polyphenols per kilogram of oil. Pan-frying of potatoes was performed in both the enriched and the nonsupplemented oils under domestic frying conditions. Total polyphenol content was estimated by the Folin-Ciocalteau assay, oleuropein was determined by HPLC analysis, while other individual polyphenols by GC/MS analysis. Fourteen polyphenol species were identified in the olive leaf extract, among which oleuropein predominated (1.25 g/kg olive leaves). All the enriched oils contained oleuropein before and after frying. Oleuropein as well as other polyphenol species were detected in all French fries cooked in enriched oils. Polyphenol intake by consuming French fries pan-fried in the enriched oils was calculated to be 6 to 31 times higher than that in the case of French fries fried in commercial oils, being dependent on the frying oil type.

Effect of Vacuum Frying on Changes in Quality Attributes of Jackfruit (Artocarpus heterophyllus) Bulb Slices

PubMed Central

Bawa, A. S.; Raju, P. S.

2014-01-01

The effect of frying temperatures and durations on the quality of vacuum fried jackfruit (JF) chips was evaluated. Moisture content and breaking force of JF chips decreased with increase in frying temperature and time during vacuum frying whereas the oil content increased. The frying time for JF chips was found to be 30, 25, and 20 minutes at 80, 90, and 100°C, respectively. JF chips fried at higher temperature resulted in maximum shrinkage (48%). The lightness in terms of hunter L * value decreased significantly (P < 0.05) during frying. Sensory evaluation showed maximum acceptability for JF chips fried at 90°C for 25 min. Frying under vacuum at lower temperatures was found to retain bioactive compounds such as total phenolics, total flavonoids, and total carotenoids in JF chips. Almost 90% of carotenoids were lost from the samples after 30 min of frying at 100°C. PMID:26904648

Behavior of steelhead fry in a laboratory stream is affected by fish density but not rearing environment

USGS Publications Warehouse

Riley, Stephen C.; Tatara, Christopher P.; Berejikian, Barry A.; Flagg, Thomas A.

2009-01-01

We quantified the aggression, feeding, dominance, position choice, and territory size of naturally reared steelhead Oncorhynchus mykiss fry stocked with two types of hatchery-reared fry (from conventional and enriched rearing environments) at two densities in experimental flumes to determine how rearing environment and fish density affect the behavior of steelhead fry. We found that fry density had a significant effect on most response variables but that rearing treatment did not. The rates of threats and attacks were positively correlated with fry density, but the overall feeding rate was negatively correlated. Naturally reared fry were dominant more often at low densities, and hatchery-reared fry were dominant more often at high densities. There were no significant effects of hatchery rearing treatment on aggression, feeding, dominance, or territory size. The only significant effect of rearing treatment was on the position of naturally reared fry, which occupied more upstream positions when stocked with conventional than with enriched hatchery-reared fry. Overall, rearing environment had relatively little influence on the behavior of steelhead fry. Our results indicate that stocking hatchery-reared steelhead fry at low densities may have effects on similar-size wild fish comparable to an equivalent increase in the density of wild fish. We suggest that releasing hatchery-reared steelhead fry as a supplementation strategy may have few direct negative ecological effects on wild fry.

Characteristics of polycyclic aromatic hydrocarbons in food oils in Beijing catering services.

PubMed

Hao, Xuewei; Yin, Yong; Feng, Sijie; Du, Xu; Yu, Jingyi; Yao, Zhiliang

2016-12-01

The concentrations and characteristics of 16 polycyclic aromatic hydrocarbons (PAHs) in 48 oil samples randomly collected from 30 catering services that employ six cooking methods were quantified via high-performance liquid chromatography (HPLC). These 16 PAHs were detected in almost all of the samples. The levels of Σ16PAHs, Σ4PAHs, benzo[a]pyrene (BaP), and total BaP equivalents (ΣBaP eq ) for the six cooking methods exceeded the legal limit. The concentrations of Σ4PAHs were approximately 9.5 to 16.4 times the legal limit proposed by the European Commission (Off J Eur Union 215:4-8, 2011), and the level of BaP exceeded the national standard in China by 4.7- to 10.6-fold, particularly in oil from fried foods. Low molecular weight PAHs (LMW PAHs) were predominant in fried food oil from different catering services and accounted for 94.8 % of these oils, and the ΣBaP eq of the high molecular weight PAHs (HMW PAHs) was 11.5-fold higher than that of the LMW PAHs. The concentrations of Σ16PAHs (3751.9-7585.8 μg/kg), Σ4PAHs (144.6-195.7 μg/kg), BaP (79.7-135.8 μg/kg), and ΣBaP eq (231.0-265.4 μg/kg) were highest in the samples from fast food restaurants/buffets (FB), followed by those from fried food stalls (FS) and then cooking restaurants/cafeterias (RC). The results of this study suggest that the government should strengthen control and supervision of PAH contamination in food and edible oils.

Protein level affects the relative lysine requirement of growing rainbow trout (Oncorhynchus mykiss) fry.

PubMed

Bodin, Noelie; Govaerts, Bernadette; Abboudi, Tarik; Detavernier, Christel; De Saeger, Sarah; Larondelle, Yvan; Rollin, Xavier

2009-07-01

The effect of two digestible protein levels (310 and 469 g/kg DM) on the relative lysine (Lys; g Lys/kg DM or g Lys/100 g protein) and the absolute Lys (g Lys intake/kg 0.75 per d) requirements was studied in rainbow trout fry using a dose-response trial. At each protein level, sixteen isoenergetic (22-23 MJ digestible energy/kg DM) diets were tested, involving a full range (2-70 g/kg DM) of sixteen Lys levels. Each diet was given to one group of sixty rainbow trout fry (mean initial body weight 0.78 g) reared at 15 degrees C for 31 feeding d. The Lys requirements were estimated based on the relationships between weight, protein, and Lys gains (g/kg 0.75 per d) and Lys concentration (g/kg DM or g/100 g protein) or Lys intake (g/kg 0.75 per d), using the broken-line model (BLM) and the non-linear four-parameter saturation kinetics model (SKM-4). Both the model and the response criterion chosen markedly impacted the relative Lys requirement. The relative Lys requirement for Lys gain of rainbow trout estimated with the BLM (and SKM-4 at 90 % of the maximum response) increased from 16.8 (19.6) g/kg DM at a low protein level to 23.4 (24.5) g/kg DM at a high protein level. However, the dietary protein content affected neither the absolute Lys requirement nor the relative Lys requirement expressed as g Lys/100 g protein nor the Lys requirement for maintenance (21 mg Lys/kg 0.75 per d).

Fast and anisotropic flexibility-rigidity index for protein flexibility and fluctuation analysis

NASA Astrophysics Data System (ADS)

Opron, Kristopher; Xia, Kelin; Wei, Guo-Wei

2014-06-01

Protein structural fluctuation, typically measured by Debye-Waller factors, or B-factors, is a manifestation of protein flexibility, which strongly correlates to protein function. The flexibility-rigidity index (FRI) is a newly proposed method for the construction of atomic rigidity functions required in the theory of continuum elasticity with atomic rigidity, which is a new multiscale formalism for describing excessively large biomolecular systems. The FRI method analyzes protein rigidity and flexibility and is capable of predicting protein B-factors without resorting to matrix diagonalization. A fundamental assumption used in the FRI is that protein structures are uniquely determined by various internal and external interactions, while the protein functions, such as stability and flexibility, are solely determined by the structure. As such, one can predict protein flexibility without resorting to the protein interaction Hamiltonian. Consequently, bypassing the matrix diagonalization, the original FRI has a computational complexity of O(N^2). This work introduces a fast FRI (fFRI) algorithm for the flexibility analysis of large macromolecules. The proposed fFRI further reduces the computational complexity to O(N). Additionally, we propose anisotropic FRI (aFRI) algorithms for the analysis of protein collective dynamics. The aFRI algorithms permit adaptive Hessian matrices, from a completely global 3N × 3N matrix to completely local 3 × 3 matrices. These 3 × 3 matrices, despite being calculated locally, also contain non-local correlation information. Eigenvectors obtained from the proposed aFRI algorithms are able to demonstrate collective motions. Moreover, we investigate the performance of FRI by employing four families of radial basis correlation functions. Both parameter optimized and parameter-free FRI methods are explored. Furthermore, we compare the accuracy and efficiency of FRI with some established approaches to flexibility analysis, namely, normal mode analysis and Gaussian network model (GNM). The accuracy of the FRI method is tested using four sets of proteins, three sets of relatively small-, medium-, and large-sized structures and an extended set of 365 proteins. A fifth set of proteins is used to compare the efficiency of the FRI, fFRI, aFRI, and GNM methods. Intensive validation and comparison indicate that the FRI, particularly the fFRI, is orders of magnitude more efficient and about 10% more accurate overall than some of the most popular methods in the field. The proposed fFRI is able to predict B-factors for α-carbons of the HIV virus capsid (313 236 residues) in less than 30 seconds on a single processor using only one core. Finally, we demonstrate the application of FRI and aFRI to protein domain analysis.

Fast and anisotropic flexibility-rigidity index for protein flexibility and fluctuation analysis

DOE Office of Scientific and Technical Information (OSTI.GOV)

Opron, Kristopher; Xia, Kelin; Wei, Guo-Wei, E-mail: wei@math.msu.edu

Protein structural fluctuation, typically measured by Debye-Waller factors, or B-factors, is a manifestation of protein flexibility, which strongly correlates to protein function. The flexibility-rigidity index (FRI) is a newly proposed method for the construction of atomic rigidity functions required in the theory of continuum elasticity with atomic rigidity, which is a new multiscale formalism for describing excessively large biomolecular systems. The FRI method analyzes protein rigidity and flexibility and is capable of predicting protein B-factors without resorting to matrix diagonalization. A fundamental assumption used in the FRI is that protein structures are uniquely determined by various internal and external interactions,more » while the protein functions, such as stability and flexibility, are solely determined by the structure. As such, one can predict protein flexibility without resorting to the protein interaction Hamiltonian. Consequently, bypassing the matrix diagonalization, the original FRI has a computational complexity of O(N{sup 2}). This work introduces a fast FRI (fFRI) algorithm for the flexibility analysis of large macromolecules. The proposed fFRI further reduces the computational complexity to O(N). Additionally, we propose anisotropic FRI (aFRI) algorithms for the analysis of protein collective dynamics. The aFRI algorithms permit adaptive Hessian matrices, from a completely global 3N × 3N matrix to completely local 3 × 3 matrices. These 3 × 3 matrices, despite being calculated locally, also contain non-local correlation information. Eigenvectors obtained from the proposed aFRI algorithms are able to demonstrate collective motions. Moreover, we investigate the performance of FRI by employing four families of radial basis correlation functions. Both parameter optimized and parameter-free FRI methods are explored. Furthermore, we compare the accuracy and efficiency of FRI with some established approaches to flexibility analysis, namely, normal mode analysis and Gaussian network model (GNM). The accuracy of the FRI method is tested using four sets of proteins, three sets of relatively small-, medium-, and large-sized structures and an extended set of 365 proteins. A fifth set of proteins is used to compare the efficiency of the FRI, fFRI, aFRI, and GNM methods. Intensive validation and comparison indicate that the FRI, particularly the fFRI, is orders of magnitude more efficient and about 10% more accurate overall than some of the most popular methods in the field. The proposed fFRI is able to predict B-factors for α-carbons of the HIV virus capsid (313 236 residues) in less than 30 seconds on a single processor using only one core. Finally, we demonstrate the application of FRI and aFRI to protein domain analysis.« less

Eating habits of preschool children and the risk of obesity, insulin resistance and metabolic syndrome in adults.

PubMed

Kostecka, Małgorzata

2014-01-01

Background & Objective : Nutrient excess and nutrient deficiency in the diets of preschool children can lead to permanent modification of metabolic pathways and increased risk of diet-dependent diseases in adults. Children are most susceptible to the adverse consequences of bad eating habits.The objective of this study was to evaluate the eating habits and the diets of preschool children as risk factors for excessive weight, obesity, insulin resistance and the metabolic syndrome. Methods : The study was conducted on 350 randomly selected preschool children attending kindergartens in south-eastern Poland. Three-day dietary recalls were processed and evaluated in the Dieta 5 application. Results : The analyzed diets were characterized by low diversity and a high share of processed foods, such as pate, sausages, ketchup, mayonnaise, fried meat, French fries and fast-food. The dietary content of vegetables, raw fruit, dairy products and whole grain products was alarmingly low. Conclusions : Diets characterized by excessive energy value and nutritional deficiency can lead to health problems. In most cases, excessive weight gain in children can be blamed on parents and caretakers who are not aware of the health consequences of high-calorie foods rich in fats and sugar.

Natural variation of sucrose, glucose and fructose contents in Colombian genotypes of Solanum tuberosum Group Phureja at harvest.

PubMed

Duarte-Delgado, Diana; Ñústez-López, Carlos-Eduardo; Narváez-Cuenca, Carlos-Eduardo; Restrepo-Sánchez, Luz-Patricia; Melo, Sandra E; Sarmiento, Felipe; Kushalappa, Ajjamada C; Mosquera-Vásquez, Teresa

2016-09-01

Potato frying quality is a complex trait influenced by sugar content in tubers. Good frying quality requires low content of reducing sugars to avoid the formation of dark pigments. Solanum tuberosum Group Phureja is a valuable genetic resource for breeding and for genetic studies. The sugar content after harvest was analyzed in a germplasm collection of Group Phureja to contribute to the understanding of the natural variation of this trait. Sucrose, glucose and fructose genotypic mean values ranged from 6.39 to 29.48 g kg(-1) tuber dry weight (DW), from 0.46 to 28.04 g kg(-1) tuber DW and from 0.29 to 27.23 g kg(-1) tuber DW, respectively. Glucose/fructose and sucrose/reducing sugars ratios ranged from 1.01 to 6.67 mol mol(-1) and from 0.15 to 7.78 mol mol(-1) , respectively. Five clusters of genotypes were recognized, three of them with few genotypes and extreme phenotypic values. Sugar content showed a wide variation, representing the available variability useful for potato breeding. The results provide a quantitative approach to analyze the frying quality trait and are consistent with frying color. The analyzed germplasm presents extreme phenotypes, which will contribute to the understanding of the genetic basis of this trait. © 2016 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry. © 2016 The Authors. Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Recycled palm oil is better than soy oil in maintaining bone properties in a menopausal syndrome model of ovariectomized rat.

PubMed

Shuid, Ahmad Nazrun; Chuan, Loh Hong; Mohamed, Norazlina; Jaarin, Kamsiah; Fong, Yew Su; Soelaiman, Ima Nirwana

2007-01-01

Palm oil is shown to have antioxidant, anticancer and cholesterol lowering effects. It is resistant to oxidation when heated compared to other frying oils such as soy oil. When a frying oil is heated repeatedly, it forms toxic degradation products, such as aldehydes which when consumed, may be absorbed into the systemic circulation. We have studied the effects of taking soy or palm oil that were mixed with rat chow on the bone histomorphometric parameters of ovariectomised rats. Female Sprague-Dawley rats were divided into eight groups: (1) normal control group; (2) ovariectomised-control group; (3) ovariectomised and fresh soy oil; (4) ovariectomised and soy oil heated once; (5) ovariectomised and soy oil heated five times; (6) ovariectomised and fresh palm oil; (7) ovariectomised and palm oil heated once; (8) ovariectomised and palm oil heated five times. These oils were mixed with rat chow at weight ratio of 15:100 and were given to the rats daily for six months. Ovariectomy had caused negative effects on the bone histomorphometric parameters. Ingestion of both fresh and once-heated oils, were able to offer protections against the negative effects of ovariectomy, but these protections were lost when the oils were heated five times. Soy oil that was heated five times actually worsens the histomorphometric parameters of ovariectomised rats. Therefore, it may be better for postmenopausal who are at risk of osteoporosis to use palm oil as frying oil especially if they practice recycling of frying oils.

Effect of the type of frying culinary fat on volatile compounds isolated in fried pork loin chops by using SPME-GC-MS.

PubMed

Ramírez, María Rosario; Estévez, Mario; Morcuende, David; Cava, Ramón

2004-12-15

The effect of the type of frying culinary fat (olive oil, sunflower oil, butter, and pig lard) on volatile compounds isolated from fried pork loin chops (m. Longissimus dorsi) was measured by SPME-GC-MS. Frying modified the fatty acid composition of lipids from pork loin chops, which tended to be similar to that of the culinary fat used to fry. Volatile compounds formed from the oxidation of fatty acids increased, such as aldehydes, ketones, alcohols, and hydrocarbons. Besides, each culinary fat used modified the volatile profiles in fried meat differently. Sunflower oil-fried pork loin chops presented the highest aldehyde aliphatic content, probably due to their highest content of polyunsaturated acids. Hexanal, the most abundant aldehyde in fried samples, presented the most elevated content in sunflower oil-fried pork loin chops. In addition, these samples presented more heterocyclic compounds from the Maillard reaction than other fried samples. Volatiles detected in olive oil-fried pork loin chops were mainly lipid-derived compounds such as pentan-1-ol, hexanal, hept-2-enal, nonanal, decanal, benzaldehyde, and nonan-2-one. Butter-fried pork loins were abundant in ketones with a high number of carbons (heptan-2-one, nonan-2-one, undecan-2-one, tridecanone, and heptadecan-2-one). Pig lard-fried pork loin chops presented some Strecker aldehydes isolated in only these samples, such as 2-methylbutanal and 3-(methylthio)propanal, and a sulfur compound (dimethyl disulfide) related to Strecker aldehydes.

Color changes kinetics during deep fat frying of carrot slice

NASA Astrophysics Data System (ADS)

Salehi, Fakhreddin

2018-05-01

Heat and mass transfer phenomena take place during frying cause physicochemical changes, which affect the colour and surface of the fried products. The effect of frying temperature on the colour changes and heat transfer during deep fat frying of carrot has been investigated. The colour scale parameters redness (a*), yellowness (b*) and lightness (L*), and color change intensity (ΔE) were used to estimate colour changes during frying as a function of oil temperature. L* value of fried carrot decreased during frying. The redness of fried carrot decreased during the early stages of frying, while it increased afterwards (become more red). A first-order kinetic equation was used for each one of the three colour parameters, in which the rate constant is a function of oil temperatures. The results showed that oil temperature has a significant effect on the colour parameters. Different kinetic models were used to fit the experimental data and the results revealed that the quadratic model was the most suitable to describe the color change intensity (ΔE) (R > 0.96). Center temperature of carrot slice increased with increase in oil temperature and time during frying.

Mutagenicity of basic fractions derived from lamb and beef cooked by common household methods.

PubMed

Barrington, P J; Baker, R S; Truswell, A S; Bonin, A M; Ryan, A J; Paulin, A P

1990-03-01

Mutagen production was examined in lamb and beef in relation to certain common household cooking methods. Mutagenicity was assessed, after extraction of the basic fraction of cooked meat samples, using Salmonella typhimurium strain TA1538 with added rat-liver S-9 homogenate. Little or no mutagenicity was found in barbecued lamb chops, in microwave-cooked lamb chops, sirloin steak, leg of lamb, or rolled beef loaf, in roasted leg of lamb or rolled beef loaf, in stewed blade steak or in boiled chuck steak. However, the basic fraction from well-done, edible fried or grilled meat contained mutagenic activity equivalent to approximately 30,000 TA1538 revertants/100 g cooked meat. It was found tht the mutagenic activity of grilled lamb chops, sirloin and rump steaks was directly related to the average surface temperatures attained during cooking. Use of butter as a frying medium was particularly associated with higher mutagenicity in meat samples. Fried meats (rump and fillet steaks) generally yielded higher mutagenic activity than did grilled meats (rump steak, lamb chops) at comparable temperatures of the cooking medium. Using similar cooking procedures, lamb did not differ markedly from beef in mutagenic activity.

Functional alleles of the flowering time regulator FRIGIDA in the Brassica oleracea genome

PubMed Central

2012-01-01

Background Plants adopt different reproductive strategies as an adaptation to growth in a range of climates. In Arabidopsis thaliana FRIGIDA (FRI) confers a vernalization requirement and thus winter annual habit by increasing the expression of the MADS box transcriptional repressor FLOWERING LOCUS C (FLC). Variation at FRI plays a major role in A. thaliana life history strategy, as independent loss-of-function alleles that result in a rapid-cycling habit in different accessions, appear to have evolved many times. The aim of this study was to identify and characterize orthologues of FRI in Brassica oleracea. Results We describe the characterization of FRI from Brassica oleracea and identify the two B. oleracea FRI orthologues (BolC.FRI.a and BolC.FRI.b). These show extensive amino acid conservation in the central and C-terminal regions to FRI from other Brassicaceae, including A. thaliana, but have a diverged N-terminus. The genes map to two of the three regions of B. oleracea chromosomes syntenic to part of A. thaliana chromosome 5 suggesting that one of the FRI copies has been lost since the ancient triplication event that formed the B. oleracea genome. This genomic position is not syntenic with FRI in A. thaliana and comparative analysis revealed a recombination event within the A. thaliana FRI promoter. This relocated A. thaliana FRI to chromosome 4, very close to the nucleolar organizer region, leaving a fragment of FRI in the syntenic location on A. thaliana chromosome 5. Our data show this rearrangement occurred after the divergence from A. lyrata. We explored the allelic variation at BolC.FRI.a within cultivated B. oleracea germplasm and identified two major alleles, which appear equally functional both to each other and A. thaliana FRI, when expressed as fusions in A. thaliana. Conclusions We identify the two Brassica oleracea FRI genes, one of which we show through A. thaliana complementation experiments is functional, and show their genomic location is not syntenic with A. thaliana FRI due to an ancient recombination event. This has complicated previous association analyses of FRI with variation in life history strategy in the Brassica genus. PMID:22333192

Possible causes of variation in acrylamide concentration in French fries prepared in food service establishments: an observational study.

PubMed

Sanny, M; Jinap, S; Bakker, E J; van Boekel, M A J S; Luning, P A

2012-05-01

Acrylamide is a probable human carcinogen, and its presence in a range of fried and oven-cooked foods has raised considerable health concern world-wide. Dietary intake studies observed significant variations in acrylamide concentrations, which complicate risk assessment and the establishment of effective control measures. The objective of this study was to obtain an insight into the actual variation in acrylamide concentrations in French fries prepared under typical conditions in a food service establishment (FSE). Besides acrylamide, frying time, frying temperature, and reducing sugars were measured and the actual practices at receiving, thawing and frying during French fries preparation were observed and recorded. The variation in the actual frying temperature contributed most to the variation in acrylamide concentrations, followed by the variation in actual frying time; no obvious effect of reducing sugars was found. The lack of standardised control of frying temperature and frying time (due to inadequate frying equipment) and the variable practices of food handlers seem to contribute most to the large variation and high acrylamide concentrations in French fries prepared in a restaurant type of FSE as compared to chain fast-food services, and institutional caterers. The obtained insights in this study can be used to develop dedicated control measures in FSE, which may contribute to a sustainable reduction in the acrylamide intake. Copyright © 2011 Elsevier Ltd. All rights reserved.

10 ways to cut 500 calories a day

MedlinePlus

... toppings. Just say "no" to fried food. Frying food adds lots of unhealthy calories and saturated fat to any dish. Instead of fried chicken or fish, choose grilled, broiled, or poached instead. And skip the French fries. A large serving of fries alone can ...

Kinetics for the distribution of acrylamide in French fries, fried oil and vapour during frying of potatoes.

PubMed

Hsu, Hui-Tsung; Chen, Ming-Jen; Tseng, Tzu-Ping; Cheng, Li-Hsin; Huang, Li-Jen; Yeh, Tai-Sheng

2016-11-15

Kinetic analysis for the formation of acrylamide in heated foods has been typically performed using only measured data of acrylamide in foods; however, its possible loss caused by release from heated foods into fried oil and air has seldom been considered. The results obtained from the monitoring of acrylamide by frying French fries indicated that acrylamide is distributed in three phases: French fries, frying oil, and air. From the evolved gas analysis of acrylamide and the measured concentration profile of the total acrylamide amount present in these phases, the kinetic behaviour for acrylamide formation does not obey the commonly used model of two-step consecutive reactions during frying, while a lumped kinetic model was proposed for the total acrylamide amount. Moreover, a high acrylamide level in air was observed, implying that, apart from consumers of French fries, fast-food restaurant workers are potentially subject to occupational hazards from acrylamide inhalation. Copyright © 2016 Elsevier Ltd. All rights reserved.

Rheological properties, oxidative stability, and tocopherol content during storage of fried dough made with Silky fowl egg: comparison with hen egg.

PubMed

Toyosaki, T

2010-05-01

Eggs from Silky fowl and White Leghorn hens were used to prepare fried dough. The rheological properties, lipid oxidative stability, and trans, trans-2,4-decadienal and tocopherol content of fried dough made with Silky fowl egg were compared with dough made with hen egg. The fried dough was stored in a glass bottle at 50 degrees C in the dark for 12 d. The fried dough made with Silky fowl egg showed little change in hardness and adhesion for 12 d at 50 degrees C. However, in the fried dough made with hen egg, hardness increased drastically and adhesion decreased. The fried dough made with Silky fowl egg showed restricted generation of hydroperoxides during 12 d in storage at 50 degrees C. In contrast, the fried dough made with hen egg showed an increased amount of hydroperoxides during the 12-d storage. The lowest concentration of trans, trans-2,4-decadienal was observed in fried dough made with Silky fowl egg, whereas the concentration of trans, trans-2,4-decadienal in fried dough made with hen egg was significantly increased. Total tocopherols in fried dough made with Silky fowl egg were degraded 23.3 mg/100 g of fried dough by the end of the experimental period at 50 degrees C. In contrast, total tocopherols in the fried dough made with hen egg were degraded 40 mg/100 g of fried dough. The ratio of unsaturated fatty acids to saturated fatty acids decreased and the hydroperoxide content increased with storage time. The unsaturated fatty acid:saturated fatty acid ratio and hydroperoxide and tocopherol contents were lower in fried dough made with Silky fowl egg than in that made with hen egg, indicating decreased lipid oxidation. The present experiment suggests that the use of Silky fowl egg could improve the rheological properties, oxidative stability, and trans, trans-2,4-decadienal and tocopherol contents of fried dough.

Vocal fry may undermine the success of young women in the labor market.

PubMed

Anderson, Rindy C; Klofstad, Casey A; Mayew, William J; Venkatachalam, Mohan

2014-01-01

Vocal fry is speech that is low pitched and creaky sounding, and is increasingly common among young American females. Some argue that vocal fry enhances speaker labor market perceptions while others argue that vocal fry is perceived negatively and can damage job prospects. In a large national sample of American adults we find that vocal fry is interpreted negatively. Relative to a normal speaking voice, young adult female voices exhibiting vocal fry are perceived as less competent, less educated, less trustworthy, less attractive, and less hirable. The negative perceptions of vocal fry are stronger for female voices relative to male voices. These results suggest that young American females should avoid using vocal fry speech in order to maximize labor market opportunities.

Polycyclic aromatic hydrocarbons in frying oils and snacks.

PubMed

Purcaro, Giorgia; Navas, José A; Guardiola, Francesc; Conte, Lanfranco S; Moret, Sabrina

2006-01-01

The high incidence of lung cancer observed among Chinese women has been associated with exposure to fumes from cooking oil. Polycyclic aromatic hydrocarbons (PAHs) are a class of potentially mutagenic substances emitted from cooking oils heated at high temperatures. The objective of this study was to investigate whether deep frying with different oils under different conditions leads to the development of PAHs either in the oil or in the fried product (snacks). PAH analysis was carried out with solid-phase extraction followed by reverse-phase high-performance liquid chromatography and spectrofluorometric detection. Different oils were used to fry chips and extruded snacks in different industrial plants (continuous frying) at temperatures between 170 and 205 degrees C, and peanut oil was used to fry French fries and fish (discontinuous frying) at temperatures between 160 and 185 degrees C. No appreciable differences in PAH load was observed in the same oil before and after frying. Both before and after frying, the benzo[a]pyrene concentration in oils ranged from trace to 0.7 ppb. All the analyzed samples, including oils from fried snacks, had benzo[a]pyrene concentrations well below the 2 ppb limit recently proposed by the European Community.

Effect of low-temperature long-time and high-temperature short-time blanching and frying treatments on the French fry quality of six Irish potato cultivars.

PubMed

Ngobese, Nomali Ziphorah; Workneh, Tilahun Seyoum; Siwela, Muthulisi

2017-02-01

Processing conditions are an important determinant of French fry quality. However, the effect of low-temperature long-time (LTLT) and high-temperature short-time (HTST) blanching and frying treatments has not been investigated in many cultivars. The current study investigates the effect of the sequential application of these treatments on French fries processed from six Irish potato cultivars (Fianna, Innovator, Mondial, Navigator, Panamera and Savanna). Blanching was effected at 75 °C for 10 min or 85 °C for 5 min and frying was effected at 160 °C for 2 min or 180 °C for 1 min. These treatments resulted in significant differences in the quality of the fries across the cultivars. The blanching treatments had a greater impact on the French fry quality than the frying treatments. LTLT blanching resulted in lower oil (12-13% fresh mass basis [fmb]), and higher protein (3.5-4.3% fmb) and mineral content in the French fries processed from Innovator, compared to HTST blanching. This was accompanied by a crispier crust, which required a greater puncture force (1.2-2.1 N) for penetration. Blanching with the LTLT treatment before HTST frying resulted in French fries that were the most acceptable to consumers and these were from Fianna, Innovator and Mondial. The current study demonstrates that the effect of French fry processing conditions is cultivar-dependent.

Effects of fried potato chip supplementation on mouse pregnancy and fetal development.

PubMed

El-Sayyad, Hassan I; Abou-Egla, Mohamed H; El-Sayyad, Fawkia I; El-Ghawet, Heba A; Gaur, Rajiv L; Fernando, Augusta; Raj, Madhwa H G; Ouhtit, Allal

2011-03-01

Acrylamide (ACR), a proven rodent carcinogen, is present at significantly high quantities in commonly consumed foods such as potato chips, raising a health concern worldwide. The effects of ACR and fried potato chips (FPC) on pregnant mice and their offspring before and after birth were investigated and compared. In the pregnant mice, similar histologic abnormalities were found in various tissues for ACR intoxication and FPC supplementation. Drastic alterations were mainly seen in the liver, kidney, heart muscle, and epiphyseal cartilage of experimental dams. ACR and FPC increased the rate of abortion and neonatal mortality and decreased the total number, body weight, size, and crown-rump length of the offspring before and after birth. Interestingly, however, higher rates of congenital malformations were observed in the FPC-treated group. Although ossification of axial and appendicular bones was markedly retarded during fetal development, some ossified bones were missing in newly born offspring of treated groups. Furthermore, the incidence of missing ossification centers was higher in the FPC-treated than in the ACR-treated neonates. These results suggest that FPC can cause hazardous health effects and warrant a systematic study on the health effects of consumption of FPC and French fries in the general population. Copyright © 2011 Elsevier Inc. All rights reserved.

U.S. dietary exposures to heterocyclic amines.

PubMed

Bogen, K T; Keating, G A

2001-01-01

Heterocyclic amines (HAs) formed in fried, broiled or grilled meats are potent mutagens that increase rates of colon, mammary, prostate and other cancers in bioassay rodents. Studies of how human dietary HA exposures may affect cancer risks have so far relied on fairly crudely defined HA-exposure categories. Recently, an integrated, quantitative approach to HA-exposure assessment (HAEA) was developed to estimate compound-specific intakes for particular individuals based on corresponding HA-concentration estimates that reflect their meat-type, intake-rate, cooking-method and meat-doneness preferences. This method was applied in the present study to U.S. national Continuing Survey of Food Intakes by Individuals (CSFII) data on meats consumed and cooking methods used by >25,000 people, after adjusting for underreported energy intake and conditional on meat-doneness preferences estimated from additional survey data. The U.S. population average lifetime time-weighted average of total HAs consumed was estimated to be approximately 9 ng/kg/day, with 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) estimated to comprise about two thirds of this intake. Pan-fried meats were the largest source of HA in the diet and chicken the largest source of HAs among different meat types. Estimated total HA intakes by male vs. female children were generally similar, with those by (0- to 15-year-old) children approximately 25% greater than those by (16+-year-old) adults. Race-, age- and sex-specific mean HA intakes were estimated to be greatest for African American males, who were estimated to consume approximately 2- and approximately 3-fold more PhIP than white males at ages <16 and 30+ years, respectively, after considering a relatively greater preference for more well-done items among African Americans based on national survey data. This difference in PhIP intakes may at least partly explain why prostate cancer (PC) kills approximately 2-fold more African American than white men, in view of experimental data indicating that PhIP mutates prostate DNA and causes prostate tumors in rats.

Standardization of domestic frying processes by an engineering approach.

PubMed

Franke, K; Strijowski, U

2011-05-01

An approach was developed to enable a better standardization of domestic frying of potato products. For this purpose, 5 domestic fryers differing in heating power and oil capacity were used. A very defined frying process using a highly standardized model product and a broad range of frying conditions was carried out in these fryers and the development of browning representing an important quality parameter was measured. Product-to-oil ratio, oil temperature, and frying time were varied. Quite different color changes were measured in the different fryers although the same frying process parameters were applied. The specific energy consumption for water evaporation (spECWE) during frying related to product amount was determined for all frying processes to define an engineering parameter for characterizing the frying process. A quasi-linear regression approach was applied to calculate this parameter from frying process settings and fryer properties. The high significance of the regression coefficients and a coefficient of determination close to unity confirmed the suitability of this approach. Based on this regression equation, curves for standard frying conditions (SFC curves) were calculated which describe the frying conditions required to obtain the same level of spECWE in the different domestic fryers. Comparison of browning results from the different fryers operated at conditions near the SFC curves confirmed the applicability of the approach. © 2011 Institute of Food Technologists®

Environmental enrichment in steelhead (Oncorhynchus mykiss) hatcheries: Field evaluation of aggression, foraging, and territoriality in natural and hatchery fry

USGS Publications Warehouse

Tatara, C.P.; Riley, S.C.; Scheurer, J.A.

2008-01-01

Reforms for salmonid hatcheries include production of hatchery fish with behavioral characteristics similar to wild conspecifics. Enrichment of the hatchery environment has been proposed to achieve this goal. Field experiments of steelhead (i.e., sea-run rainbow trout, Oncorhynchus mykiss) fry from a common stock reared under natural (i.e., stream), enriched hatchery, and conventional hatchery conditions indicated no significant differences in the rates of foraging or aggression between rearing treatments. However, the rates of foraging and aggression of natural fry were significantly affected by the type of hatchery fry stocked with them. Natural steelhead fry fed at lower rates and exhibited higher rates of aggression when stocked with steelhead fry raised in enriched hatchery environments. Territory sizes of steelhead fry ranged from 0.015 to 0.801 m2; were significantly, positively related to body length; and were not significantly different between rearing treatments. We conclude that hatchery steelhead fry released into streams establish territories that are proportional to their body length and similar in size to territories of natural steelhead fry. Our results indicate that both conventional and enriched hatchery environments produce natural social behaviors in steelhead released as fry and that fry from enriched hatchery environments may alter the foraging and aggressive behavior of natural, resident steelhead fry. ?? 2008 NRC.

Generation of Myostatin Gene-Edited Channel Catfish (Ictalurus punctatus) via Zygote Injection of CRISPR/Cas9 System.

PubMed

Khalil, Karim; Elayat, Medhat; Khalifa, Elsayed; Daghash, Samer; Elaswad, Ahmed; Miller, Michael; Abdelrahman, Hisham; Ye, Zhi; Odin, Ramjie; Drescher, David; Vo, Khoi; Gosh, Kamal; Bugg, William; Robinson, Dalton; Dunham, Rex

2017-08-04

The myostatin (MSTN) gene is important because of its role in regulation of skeletal muscle growth in all vertebrates. In this study, CRISPR/Cas9 was utilized to successfully target the channel catfish, Ictalurus punctatus, muscle suppressor gene MSTN. CRISPR/Cas9 induced high rates (88-100%) of mutagenesis in the target protein-encoding sites of MSTN. MSTN-edited fry had more muscle cells (p < 0.001) than controls, and the mean body weight of gene-edited fry increased by 29.7%. The nucleic acid alignment of the mutated sequences against the wild-type sequence revealed multiple insertions and deletions. These results demonstrate that CRISPR/Cas9 is a highly efficient tool for editing the channel catfish genome, and opens ways for facilitating channel catfish genetic enhancement and functional genomics. This approach may produce growth-enhanced channel catfish and increase productivity.

Dietary patterns of obese and normal-weight women of reproductive age in urban slum areas in Central Jakarta.

PubMed

Yulia; Khusun, Helda; Fahmida, Umi

2016-07-01

Developing countries including Indonesia imperatively require an understanding of factors leading to the emerging problem of obesity, especially within low socio-economic groups, whose dietary pattern may contribute to obesity. In this cross-sectional study, we compared the dietary patterns and food consumption of 103 obese and 104 normal-weight women of reproductive age (19-49 years) in urban slum areas in Central Jakarta. A single 24-h food recall was used to assess energy and macronutrient intakes (carbohydrate, protein and fat) and calculate energy density. A principal component analysis was used to define the dietary patterns from the FFQ. Obese women had significantly higher intakes of energy (8436·6 (sd 2358·1) v. 7504·4 (sd 1887·8) kJ (2016·4 (sd 563·6) v. 1793·6 (sd 451·2) kcal)), carbohydrate (263·9 (sd 77·0) v. 237·6 (sd 63·0) g) and fat (83·11 (sd 31·3) v. 70·2 (sd 26·1) g) compared with normal-weight women; however, their protein intake (59·4 (sd 19·1) v. 55·9 (sd 18·5) g) and energy density (8·911 (sd 2·30) v. 8·58 (sd 1·88) kJ/g (2·13 (sd 0·55) v. 2·05 (sd 0·45) kcal/g)) did not differ significantly. Two dietary patterns were revealed and subjectively named 'more healthy' and 'less healthy'. The 'less healthy' pattern was characterised by the consumption of fried foods (snacks, soyabean and roots and tubers) and meat and poultry products, whereas the more healthy pattern was characterised by the consumption of seafood, vegetables, eggs, milk and milk products and non-fried snacks. Subjects with a high score for the more healthy pattern had a lower obesity risk compared with those with a low score. Thus, obesity is associated with high energy intake and unhealthy dietary patterns characterised by consumption of oils and fats through fried foods and snacks.

7 CFR 51.3418 - Optional test for fry color.

Code of Federal Regulations, 2014 CFR

2014-01-01

... 7 Agriculture 2 2014-01-01 2014-01-01 false Optional test for fry color. 51.3418 Section 51.3418... § 51.3418 Optional test for fry color. Fry color may be determined in accordance with contract specifications by using the Munsell Color Standards for Frozen French Fried Potatoes, Third Edition, 1972, 64-1...

7 CFR 51.3418 - Optional test for fry color.

Code of Federal Regulations, 2013 CFR

2013-01-01

... 7 Agriculture 2 2013-01-01 2013-01-01 false Optional test for fry color. 51.3418 Section 51.3418... § 51.3418 Optional test for fry color. Fry color may be determined in accordance with contract specifications by using the Munsell Color Standards for Frozen French Fried Potatoes, Third Edition, 1972, 64-1...

Effect of Par Frying on Composition and Texture of Breaded and Battered Catfish

USDA-ARS?s Scientific Manuscript database

Catfish is often consumed as a breaded and battered fried product; however, baking is considered a healthier alternative to frying. One method of improving the texture properties of baked products is to par fried prior to baking. The objective of this study was to examine the effect of par frying ...

31 CFR 585.315 - Person in the FRY (S&M).

Code of Federal Regulations, 2010 CFR

2010-07-01

... 31 Money and Finance: Treasury 3 2010-07-01 2010-07-01 false Person in the FRY (S&M). 585.315... General Definitions § 585.315 Person in the FRY (S&M). The term person in the FRY (S&M) includes any... under the laws of any jurisdiction in the FRY (S&M). ...

Determination of acrolein in french fries by solid-phase microextraction gas chromatography and mass spectrometry.

PubMed

Osório, Vanessa Moreira; de Lourdes Cardeal, Zenilda

2011-05-27

The frying of foods in the home can be a cause of indoor pollution due to the formation of acrolein. The emission of acrolein formed during frying in soybean, corn, canola, sunflower and palm oils was studied. A GC/MS method has been developed to determine acrolein in French fries using SPME as the sampling technique after derivatization with 2,4-dinitrophenylhydrazine (DNPH). Optimum SPME conditions included desorption at 250°C for 2min after an adsorption time of 10min at room temperature. The method presented good resolution, repeatability, detection and quantification limits, and linearity of response. French fries were prepared in five different oils with four frying steps. The results showed that changes in acrolein concentration occurred after frying potatoes in different types of oil and at different frying cycles. Potatoes fried in soybean oil contained the lowest concentration of acrolein. Shoestring potatoes contained a lower concentration of acrolein than potato chips and French fries, respectively, because of the higher surface/volume ratio. Copyright © 2010 Elsevier B.V. All rights reserved.

Fermi Large Area Telescope Observations Of Misaligned Active Galactic Nuclei

DOE PAGES

Abdo, A. A.

2010-08-13

Analysis is presented for 15 months of data taken with the Large Area Telescope (LAT) on the Fermi Gamma-ray Space Telescope for 11 non-blazar active galactic nuclei (AGNs), including seven FRI radio galaxies and four FRII radio sources consisting of two FRII radio galaxies and two steep spectrum radio quasars. The broad line FRI radio galaxy 3C 120 is reported here as a γ-ray source for the first time. The analysis is based on directional associations of LAT sources with radio sources in the 3CR, 3CRR, and MS4 (collectively referred to as 3C-MS) catalogs. Seven of the eleven LAT sourcesmore » associated with 3C-MS radio sources have spectral indices larger than 2.3 and, except for the FRI radio galaxy NGC 1275 that shows possible spectral curvature, are well described by a power law. No evidence for time variability is found for any sources other than NGC 1275. The γ-ray luminosities of FRI radio galaxies are significantly smaller than those of the BL Lac objects detected by the LAT, whereas the γ-ray luminosities of the FRII sources are quite similar to those of FSRQs, which could reflect different beaming factors for the γ-ray emission. A core dominance (CD) study of the 3CRR sample indicates that sources closer to the jet axis are preferentially detected with the Fermi LAT, insofar as the γ-ray-detected misaligned AGNs have larger CD at a given average radio flux. The results are discussed in view of the AGN unification scenario.« less

Silencing of vacuolar invertase and asparagine synthetase genes and its impact on acrylamide formation of fried potato products.

PubMed

Zhu, Xiaobiao; Gong, Huiling; He, Qunyan; Zeng, Zixian; Busse, James S; Jin, Weiwei; Bethke, Paul C; Jiang, Jiming

2016-02-01

Acrylamide is produced in a wide variety of carbohydrate-rich foods during high-temperature cooking. Dietary acrylamide is a suspected human carcinogen, and health concerns related to dietary acrylamide have been raised worldwide. French fries and potato chips contribute a significant proportion to the average daily intake of acrylamide, especially in developed countries. One way to mitigate health concerns related to acrylamide is to develop potato cultivars that have reduced contents of the acrylamide precursors asparagine, glucose and fructose in tubers. We generated a large number of silencing lines of potato cultivar Russet Burbank by targeting the vacuolar invertase gene VInv and the asparagine synthetase genes StAS1 and StAS2 with a single RNA interference construct. The transcription levels of these three genes were correlated with reducing sugar (glucose and fructose) and asparagine content in tubers. Fried potato products from the best VInv/StAS1/StAS2-triple silencing lines contained only one-fifteenth of the acrylamide content of the controls. Interestingly, the extent of acrylamide reduction of the best triple silencing lines was similar to that of the best VInv-single silencing lines developed previously from the same potato cultivar Russet Burbank. These results show that an acrylamide mitigation strategy focused on developing potato cultivars with low reducing sugars is likely to be an effective and sufficient approach for minimizing the acrylamide-forming potential of French fry processing potatoes. © 2015 Society for Experimental Biology, Association of Applied Biologists and John Wiley & Sons Ltd.

Fermi Large Area Telescope Observations of Misaligned Active Galactic Nuclei

NASA Astrophysics Data System (ADS)

Abdo, A. A.; Ackermann, M.; Ajello, M.; Baldini, L.; Ballet, J.; Barbiellini, G.; Bastieri, D.; Bechtol, K.; Bellazzini, R.; Berenji, B.; Blandford, R. D.; Bloom, E. D.; Bonamente, E.; Borgland, A. W.; Bouvier, A.; Brandt, T. J.; Bregeon, J.; Brez, A.; Brigida, M.; Bruel, P.; Buehler, R.; Burnett, T. H.; Buson, S.; Caliandro, G. A.; Cameron, R. A.; Cannon, A.; Caraveo, P. A.; Carrigan, S.; Casandjian, J. M.; Cavazzuti, E.; Cecchi, C.; Çelik, Ö.; Celotti, A.; Charles, E.; Chekhtman, A.; Chen, A. W.; Cheung, C. C.; Chiang, J.; Ciprini, S.; Claus, R.; Cohen-Tanugi, J.; Colafrancesco, S.; Conrad, J.; Davis, D. S.; Dermer, C. D.; de Angelis, A.; de Palma, F.; Silva, E. do Couto e.; Drell, P. S.; Dubois, R.; Favuzzi, C.; Fegan, S. J.; Ferrara, E. C.; Fortin, P.; Frailis, M.; Fukazawa, Y.; Fusco, P.; Gargano, F.; Gasparrini, D.; Gehrels, N.; Germani, S.; Giglietto, N.; Giommi, P.; Giordano, F.; Giroletti, M.; Glanzman, T.; Godfrey, G.; Grandi, P.; Grenier, I. A.; Grove, J. E.; Guillemot, L.; Guiriec, S.; Hadasch, D.; Hayashida, M.; Hays, E.; Horan, D.; Hughes, R. E.; Jackson, M. S.; Jóhannesson, G.; Johnson, A. S.; Johnson, W. N.; Kamae, T.; Katagiri, H.; Kataoka, J.; Knödlseder, J.; Kuss, M.; Lande, J.; Latronico, L.; Lee, S.-H.; Lemoine-Goumard, M.; Llena Garde, M.; Longo, F.; Loparco, F.; Lott, B.; Lovellette, M. N.; Lubrano, P.; Madejski, G. M.; Makeev, A.; Malaguti, G.; Mazziotta, M. N.; McConville, W.; McEnery, J. E.; Michelson, P. F.; Migliori, G.; Mitthumsiri, W.; Mizuno, T.; Monte, C.; Monzani, M. E.; Morselli, A.; Moskalenko, I. V.; Murgia, S.; Naumann-Godo, M.; Nestoras, I.; Nolan, P. L.; Norris, J. P.; Nuss, E.; Ohsugi, T.; Okumura, A.; Omodei, N.; Orlando, E.; Ormes, J. F.; Paneque, D.; Panetta, J. H.; Parent, D.; Pelassa, V.; Pepe, M.; Persic, M.; Pesce-Rollins, M.; Piron, F.; Porter, T. A.; Rainò, S.; Rando, R.; Razzano, M.; Razzaque, S.; Reimer, A.; Reimer, O.; Reyes, L. C.; Roth, M.; Sadrozinski, H. F.-W.; Sanchez, D.; Sander, A.; Scargle, J. D.; Sgrò, C.; Siskind, E. J.; Smith, P. D.; Spandre, G.; Spinelli, P.; Stawarz, Ł.; Stecker, F. W.; Strickman, M. S.; Suson, D. J.; Takahashi, H.; Tanaka, T.; Thayer, J. B.; Thayer, J. G.; Thompson, D. J.; Tibaldo, L.; Torres, D. F.; Torresi, E.; Tosti, G.; Tramacere, A.; Uchiyama, Y.; Usher, T. L.; Vandenbroucke, J.; Vasileiou, V.; Vilchez, N.; Villata, M.; Vitale, V.; Waite, A. P.; Wang, P.; Winer, B. L.; Wood, K. S.; Yang, Z.; Ylinen, T.; Ziegler, M.

2010-09-01

Analysis is presented for 15 months of data taken with the Large Area Telescope (LAT) on the Fermi Gamma-ray Space Telescope for 11 non-blazar active galactic nuclei (AGNs), including seven FRI radio galaxies and four FRII radio sources consisting of two FRII radio galaxies and two steep spectrum radio quasars. The broad line FRI radio galaxy 3C 120 is reported here as a γ-ray source for the first time. The analysis is based on directional associations of LAT sources with radio sources in the 3CR, 3CRR, and MS4 (collectively referred to as 3C-MS) catalogs. Seven of the eleven LAT sources associated with 3C-MS radio sources have spectral indices larger than 2.3 and, except for the FRI radio galaxy NGC 1275 that shows possible spectral curvature, are well described by a power law. No evidence for time variability is found for any sources other than NGC 1275. The γ-ray luminosities of FRI radio galaxies are significantly smaller than those of the BL Lac objects detected by the LAT, whereas the γ-ray luminosities of the FRII sources are quite similar to those of FSRQs, which could reflect different beaming factors for the γ-ray emission. A core dominance (CD) study of the 3CRR sample indicates that sources closer to the jet axis are preferentially detected with the Fermi LAT, insofar as the γ-ray-detected misaligned AGNs have larger CD at a given average radio flux. The results are discussed in view of the AGN unification scenario.

Effect of the addition of basil essential oil on the degradation of palm olein during repeated deep frying of French fries.

PubMed

Cardoso-Ugarte, Gabriel Abraham; Morlán-Palmas, C Christian; Sosa-Morales, María Elena

2013-07-01

The potential antioxidant power of basil essential oil under frying conditions was explored. Two concentrations (200 or 500 ppm) were added to palm olein (PO) to evaluate their effect on fat oxidation/degradation during repeated frying of French fries at 180 °C. A higher oxidative stability index was detected for PO with basil essential oil at 200 ppm. Both concentrations showed lower p-anisidine values than PO without basil essential oil after 5 d of frying. Addition at 500 ppm resulted in the lowest total polar compounds and free fatty acids contents. Thus, the addition of basil essential oil improved the performance of PO during repeated frying of French fries. © 2013 Institute of Food Technologists®

Effect of frying instructions for food handlers on acrylamide concentration in French fries: an explorative study.

PubMed

Sanny, M; Luning, P A; Jinap, S; Bakker, E J; van Boekel, M A J S

2013-03-01

The objective of this study was to obtain insight into the effect of frying instructions on food handlers' control decisions in restaurants and to investigate the impact of control decisions on the variation and concentration of acrylamide in French fries. The concentrations of acrylamide and reducing sugars were analyzed, the frying temperature and time were measured, and thawing practices were observed. The results obtained before and after instructions were provided to the food handlers were compared for restaurants as a group and for each restaurant. Frying instructions supported food handlers' decisions to start frying when the oil temperature reached 175°C; all handlers started frying at the correct temperature. However, the effect of the instructions on the food handlers' decisions for frying time differed; most handlers increased the frying time beyond 240 s to achieve crispier French fries with a final color dictated by their preference. Providing instructions did not result in a significant difference in the mean concentration of acrylamide in French fries for the restaurants as a group. However, data analyzed for each restaurant revealed that when food handlers properly followed the instructions, the mean concentration of acrylamide was significantly lower (169 μg/kg) than that before instructions were provided (1,517 μg/kg). When food handlers did not complying with the frying instructions, mean acrylamide concentrations were even higher than those before instructions were provided. Two different strategies were developed to overcome the noncompliant behavior of food handlers: establishing requirements for the features of commercial fryers and strict monitoring of compliance with instructions.

The effect of raw materials on thermo-oxidative stability and glycidyl ester content of palm oil during frying.

PubMed

Aniołowska, Magda A; Kita, Agnieszka M

2016-04-01

The objective of this research was to determine the effects of the water content of food incorporated into frying oil on oil degradation and the content of glycidyl esters. Potato chips, French fries and snacks were fried intermittently in palm oil, which was heated at 180 °C for 8 h per day over five consecutive days. Thermo-oxidative and physical alterations, changes in fatty acid composition, total polar components, polar fraction composition, and water content were analysed. The content of glycidyl esters was measured by liquid chromatography-tandem mass spectrometry. More polar compounds were formed in the oil used for frying chips (252 g kg(-1)) than for French fries (229 g kg(-1)) or snacks (196 g kg(-1)). Reductions in glycidyl esters were found in oils used for frying--greater for frying snacks and French fries (95% and 93%) than for potato chips (87%). The rate of decrease of glycidyl esters was correlated with frying parameters, most strongly with the concentrations of diacylglycerols (r = 0.98) and total polar components (r = -0.98). The raw material had a greater influence on polymerization conversion and glycidyl ester content than on hydrolytic and oxidative changes in the frying oil. © 2015 Society of Chemical Industry.

Liquid chromatography-tandem mass spectrometry analysis of 2-amino-1-methyl-6-(4-hydroxyphenyl)imidazo[4,5-b]pyridine in cooked meats.

PubMed

Busquets, R; Puignou, L; Galceran, M T; Wakabayashi, K; Skog, K

2007-10-31

Several cooked meats such as beef (fried, coated-fried), pork (fried, coated-fried), and chicken (fried, griddled, coated-fried, roasted) were analyzed for the heterocyclic amine 2-amino-1-methyl-6-(4-hydroxyphenyl)imidazo[4,5- b]pyridine (4'-OH-PhIP) not commonly determined in food and 2-amino-1-methyl-6-phenylimidazo[4,5- b]pyridine (PhIP). The highest content of 4'-OH-PhIP was found in fried and griddled chicken breast, the concentration being 43.7 and 13.4 ng/g, respectively, whereas the corresponding PhIP concentrations were 19.2 and 5.8 ng/g. The estimated concentration of both pyridines in fried pork loin, in fried pork sausages, and in coated-fried chicken was below 2.5 ng/g. In the rest of the samples, 4'-OH-PhIP was not detected. The analyses were performed by solid-phase extraction and LC-MS/MS. The fragmentation of 4'-OH-PhIP in an ion trap mass analyzer was studied in order to provide information for the identification of 4'-OH-PhIP. Additionally, the effect of red wine marinades on the formation of 4'-OH-PhIP in fried chicken was examined, finding a notable reduction (69%) in the amine's occurrence.

Stability and antioxidant activity of annatto (Bixa orellana L.) tocotrienols during frying and in fried tortilla chips

USDA-ARS?s Scientific Manuscript database

Annatto tocotrienols (AnT3), which contain ~90% delta-tocotrienol (delta-T3), were added to mid-oleic sunflower oil used for frying tortilla chips over three days. The objectives were to evaluate their stability during frying and activity as antioxidants in frying oil and in tortilla chips during st...

Application of pretreatment methods on agricultural products prior to frying: a review.

PubMed

Oladejo, Ayobami Olayemi; Ma, Haile; Qu, Wenjuan; Zhou, Cunshan; Wu, Bengang; Uzoejinwa, Benjamin Bernard; Onwude, Daniel I; Yang, Xue

2018-01-01

Frying is one of the methods of processing foods, which imparts flavour, taste, colour and crispness in the fried foods. In spite of an increase in the demand for fried foods by consumers all over the world, the danger posed by consuming too much fat is still a challenge. Many researchers have put forward many ideas on how to reduce the oil uptake and improve the nutritional and organoleptic qualities of foods during frying. Several pretreatment techniques applied to food materials prior to frying have been investigated by researchers in a bid to reduce the oil uptake and improve the quality parameters of fried foods. Therefore, this review focuses on the various pretreatment methods and the recent novel methods like ultrasound, infrared, superheated steam drying, microwave technique and pulsed electric field applied to foods prior to frying and its effects on the qualities of fried foods. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

Impact of vacuum frying on quality of potato crisps and frying oil.

PubMed

Belkova, Beverly; Hradecky, Jaromir; Hurkova, Kamila; Forstova, Veronika; Vaclavik, Lukas; Hajslova, Jana

2018-02-15

This research was focused on a critical assessment of vacuum frying as a technology enabling minimization of acrylamide formation in potato crisps and reducing undesirable chemical changes that occur in frying oil at high temperatures. The potato slices were fried in rapeseed oil under vacuum at 125°C and atmospheric pressure at 165°C. The experiments were performed on two potato varieties, Saturna and Impala. Vacuum frying reduced the formation of acrylamide by 98% and also other Maillard reaction products, specifically alkylpyrazines. Concurrently a lower extent of oxidative changes was observed in the frying oil, while 3-MCPD esters decreased fairly quickly during conventional frying. Sensory characteristics of the vacuum and conventionally fried potato crisps were evaluated by a 23-member panel. The majority of panellists preferred the flavour of 'conventional crisps', while only a few of them appreciated potato-like fresh flavour of 'vacuum crisps' and classified this product as 'tasty'. Copyright © 2017. Published by Elsevier Ltd.

Utilization and application of wet potato processing coproducts for finishing cattle.

PubMed

Nelson, M L

2010-04-01

Wet coproducts fed to beef cattle include processing coproducts of the fruit, vegetable, juice, and brewing industries. Considerations for their utilization in beef cattle diets include quantity available, feeding value, quality of animal products produced, economics (e.g., transportation of water), storage and preservation, consumer perception, nuisance concerns, contaminants, and interactions with other diet ingredients. Potato (Solanum tuberosum) coproducts from processing for frozen food products may be quantitatively most important because the 11.3 million t of potatoes (fresh weight) processed in the United States and Canada in 2008 resulted in an estimated 4.3 million t (as-is basis) of coproduct. Chemical composition and feeding value of potato coproducts depends on the coproduct type. The names of coproducts vary among potato processors and some processors combine the different coproducts into one product commonly called slurry. The 4 main potato coproducts are 1) potato peels; 2) screen solids (small potatoes and pieces); 3) fried product (fries, hash browns, batter, crumbles); and 4) material from the water recovery systems (oxidation ditch, belt solids, filter cake). The coproducts, except the fried products, ensile rapidly, reaching pH 5 in 7 d or less. Dry matter content varies from 10 to 30% and on a DM basis varies in CP (5 to 27%), starch (3 to 56%), NDF (4 to 41%), and ether extract (3 to 37%) content among potato coproducts. Type of coproduct and frying greatly affect the energy value (0.6 to 1.6 Mcal of NE(g)/kg of DM). Composition, quality, and shelf life of beef was not affected by potato coproduct feeding in contrast to perceptions of some purveyors and chefs. Potato coproducts are quantitatively important energy sources in beef cattle diets, which, in turn, solve a potentially massive disposal problem for the food processing industry.

Re-engineering the interpretation of electronic fetal monitoring to identify reversible risk for cerebral palsy: a case control series.

PubMed

Evans, Mark I; Eden, Robert D; Britt, David W; Evans, Shara M; Schifrin, Barry S

2018-02-28

Even key opinion leaders now concede that electronic fetal monitoring (EFM) cannot reliably identify fetal acidemia which many vouch as the only labor mediated pathophysiologic precursor for cerebral palsy (CP). We have developed the "Fetal Reserve Index" - an algorithm combining five dynamic components of EFM (1. Rate, 2. Variability, 3. Accelerations, 4. Decelerations, and 5. Excessive uterine activity) considered individually that are combined with the presence of: 6. maternal, 7. obstetrical, and 8. fetal risk factors. Here, we compare this 8-point fetal reserve index (FRI) against the performance of ACOG monograph criteria and ACOG Category systems for predicting risk for both CP and the need for emergency operative delivery (EOD). We then studied how varied management for screen positives (Red zone-defined below) impacts the outcome of such cases. Four hundred twenty term patients were studied: all entered labor with normal EFMs and no apparent cause of harm except events of labor and delivery. Sixty subsequently developed CP, and 360 were apparently normal controls. An FRI, normal on all eight parameters scored 100%, 4 of the 8 was 50%, etc. We divided cases into Green zone >50%, Yellow 50-26%, and Red ≤25%. An FRI in the Red zone was considered a positive screen. We then compared performance metrics for the three evaluation schemes and differences between controls that reached Red against those controls whose worst scores were Green/Yellow. For detection of injury during labor, the FRI performed much better than the ACOG Category criteria (sensitivity 28%), and Category III (45%) (p < .001). All CP cases reached Red zone and were Red for a minimum of 2 hours (mean = 5.35 hours). Twenty-four% of controls reached Red, but were only Red for average of 1 hr. The incidence of low Apgar's, pH, FRI, and Lowest FRI increased progressively from Green/Yellow controls to red controls to CP cases. Irrespective, CP cases met ACOG Monograph criteria for labor injury less than 50% of the time. Only half of CP babies had umbilical artery pH values <7.00, and less than 50% showed Category III patterns. The earlier in labor the Red zone was reached, the more likely for a baby to develop CP or the mother to require an EOD regardless of fetal outcome. Successful intrauterine resuscitations (IR) diminished time spent in the Red zone and the need for EODs. FRI shows better discrimination for adverse fetal outcome and EOD than traditional EFM interpretation. The Category system is a very poor, subjective screening method as the vast majority of CP babies never reach the "action point" result of Category III. While reaching the Red zone does not ordain a bad outcome, how it is managed, does. Compared to CP cases, Red controls were delivered faster, had higher FRIs, and often had prompt management including IR maneuvers, which improved the FRI and lowered the risk of EODs even for cases with normal outcomes. With further study and validation, the quantitative FRI approach may replace the current, very subjective interpretation with a quantitative "lab test" approach.

The Role of Lexical Stress on the Use of Vocal Fry in Young Adult Female Speakers.

PubMed

Gibson, Todd A

2017-01-01

Vocal fry is a voice register often used by young adult women for sociolinguistic purposes. Some acoustic correlates of lexical stress, however, appear incompatible with the use of vocal fry. The objective of this study was to systematically examine the role of lexical stress in the use of vocal fry by young adult women. This is a semi-randomized controlled laboratory study. Fifty female undergraduate students were recorded repeating one-, two-, three-, and four-syllable nonwords that conformed to English phonotactics. Nonwords were presented in order from shorter to longer lengths, with stimuli randomized within syllable length. Perceptual analyses of recordings were augmented by acoustic analyses to identify each syllable in which vocal fry occurred. Eighty-six percent of participants produced at least one episode of vocal fry. Vocal fry was more likely to occur in unstressed than stressed position, and the likelihood increased as distance from the stressed syllable increased. There was considerable variability in the use of vocal fry. Frequent and infrequent users varied on the degree to which they used vocal fry in single-syllable nonwords. Vocal fry use persists among young adult women even in the absence of syntactic and pragmatic influences. Lexical stress appeared to dramatically reduce the use of vocal fry. Patterns of vocal fry use appeared to be different for frequent and infrequent users of this vocal register. Copyright © 2017 The Voice Foundation. Published by Elsevier Inc. All rights reserved.

Effect of Par Frying on Composition and Texture of Breaded and Battered Catfish

PubMed Central

Woods, Kristin; Lea, Jeanne M.; Brashear, Suzanne S.; Boue, Stephen M.; Daigle, Kim W.; Bett-Garber, Karen L.

2018-01-01

Catfish is often consumed as a breaded and battered fried product; however, there is increasing interest in breaded and battered baked products as a healthier alternative. Par frying can improve the texture properties of breaded and battered baked products, but there are concerns about the increase in lipid uptake from par frying. The objective of this study was to examine the effect of different batters (rice, corn, and wheat) and the effect of par frying on the composition and texture properties of baked catfish. Catfish fillets were cut strips and then coated with batters, which had similar viscosities. Half of the strips were par fried in 177 °C vegetable oil for 1 min and the other half were not par fried. Samples were baked at 177 °C for 25 min. Analysis included % batter adhesion, cooking loss, protein, lipid, ash, and moisture, plus hardness and fracture quality measured using a texture analyzer. A trained sensory panel evaluated both breading and flesh texture attributes. Results found the lipid content of par fried treatments were significantly higher for both corn and wheat batters than for non-par fried treatments. Sensory analysis indicated that the texture of the coatings in the par fried treatments were significantly greater for hardness attributes. Fillet flakiness was significantly greater in the par fried treatments and corn-based batters had moister fillet strips compared to the wheat flour batters. Texture analyzer hardness values were higher for the par fried treatments. PMID:29570660

31 CFR 585.311 - Government of the FRY (S&M).

Code of Federal Regulations, 2010 CFR

2010-07-01

... 31 Money and Finance: Treasury 3 2010-07-01 2010-07-01 false Government of the FRY (S&M). 585.311... General Definitions § 585.311 Government of the FRY (S&M). The term Government of the FRY (S&M) includes: (a) The state and the Government of the FRY (S&M), the Government of Serbia, and the Government of...

31 CFR 585.314 - Goods and services originating in the FRY (S&M).

Code of Federal Regulations, 2010 CFR

2010-07-01

..., grown, or processed within the FRY (S&M); (b) Goods which have entered into the commerce of the FRY (S&M... FRY (S&M). 585.314 Section 585.314 Money and Finance: Treasury Regulations Relating to Money and... HERZEGOVINA SANCTIONS REGULATIONS General Definitions § 585.314 Goods and services originating in the FRY (S&M...

Relationship between total polar components and polycyclic aromatic hydrocarbons in fried edible oil.

PubMed

An, Ke-Jing; Liu, Yu-Lan; Liu, Hai-Lan

2017-09-01

Deep-fried dough sticks (a Chinese traditional breakfast) were fried individually in peanut, sunflower, rapeseed, rice bran, soybean and palm oil without any time lag for 32 h (64 batches fried, each for 30 min) and fried oil samples were obtained every 2 h. The frying-induced changes in the levels of total polar compounds (TPC) and polycyclic aromatic hydrocarbons (PAHs) were investigated by edible oil polar compounds (EOPC) fast separation chromatographic system and gas chromatography-mass spectrometry (GC-MS), respectively. The correlations were analysed of TPC with benzo[a]pyrene (BaP), TPC and PAH4 (benzo[a]anthracene, chrysene, benzo[b]fluoranthene and benzo[a]pyrene) as well as TPC with PAH16 (USEPA 16 PAHs). The results revealed that the levels of TPC and PAHs in fried oil considerably increased with frying time, and the type of oil affected their formation, which could inform the choice of oil for frying. The total BaP equivalents (∑BaPeq) concentrations in fresh oil and in oil whose TPC exceeded 27% were 2.14-13.48 and 5.78-10.80 μg kg -1 , respectively, which means that the carcinogenic potency of frying oil was more pronounced than that of fresh oil. In addition, the TPC concentration was significantly correlated with the concentrations of the sum of the 16 PAHs, PAH4 and BaP, so that the levels of PAHs could be predicted according to the levels of TPC in fried oil. In European standards, the rejection point for TPC in frying oil should be recalculated when considered PAHs. In all, the concentration of PAHs is a vital factor for ensuring the safety of frying oil.

Microfluidic Assessment of Frying Oil Degradation

PubMed Central

Liu, Mei; Xie, Shaorong; Ge, Ji; Xu, Zhensong; Wu, Zhizheng; Ru, Changhai; Luo, Jun; Sun, Yu

2016-01-01

Monitoring the quality of frying oil is important for the health of consumers. This paper reports a microfluidic technique for rapidly quantifying the degradation of frying oil. The microfluidic device generates monodispersed water-in-oil droplets and exploits viscosity and interfacial tension changes of frying oil samples over their frying/degradation process. The measured parameters were correlated to the total polar material percentage that is widely used in the food industry. The results reveal that the steady-state length of droplets can be used for unambiguously assessing frying oil quality degradation. PMID:27312884

Formation of trans fatty acids during the frying of chicken fillet in corn oil.

PubMed

Yang, Meiyan; Yang, Ying; Nie, Shaoping; Xie, Mingyong; Chen, Feng; Luo, Pengju George

2014-05-01

To assess effects of heated edible oils on intake of trans fatty acids (TFAs); the formation of TFAs in cooking conditions was investigated by a frying system model, in which chicken fillet was fried in a commercial corn oil at 170 °C, for 12 frying cycles. The main TFAs detected in chicken fillet were trans C18:2 fatty acids (FAs) and trans C18:3 FAs, which exhibited no significant differences among the frying cycles. Besides, the content of trans C18:1 FAs were very low in all samples on different frying cycles. The intake of TFAs was estimated to be 0.06 g/100 g when chicken fillet fried in this process was consumed. These results suggest that an ordinary frying process upon a commercial corn oil has little impact on the daily TFAs intake.

Effects of cooking on radiocesium in fish from the Savannah River: exposure differences for the public.

PubMed

Burger, Joanna; Gaines, Karen F; Boring, C Shane; Snodgrass, J; Stephens, W L; Gochfeld, M

2004-02-01

Understanding the factors that contribute to the risk from fish consumption is an important public health concern because of potential adverse effects of radionuclides, organochlorines, other pesticides, and mercury. Risk from consumption is normally computed on the basis of contaminant levels in fish, meal frequency, and meal size, yet cooking practices may also affect risk. This study examines the effect of deep-frying on radiocesium (137Cs) levels and risk to people fishing along the Savannah River. South Carolina and Georgia have issued consumption advisories for the Savannah River, based partly on 137Cs. 137Cs levels were significantly higher in the cooked fish compared to the raw fish on a wet weight basis. Mean 137Cs levels were 0.61 pCi/g (wet weight basis) in raw fish, 0.81 pCi/g in cooked-breaded, and 0.99 pCi/g in cooked-unbreaded fish. Deep-frying with and without breading resulted in a weight loss of 25 and 39%, while 137Cs levels increased by 32 and 62%, respectively. Therefore, the differences were due mainly to weight loss during cooking. However, the data suggest that risk assessments should be based on cooked portion size for contaminant analysis, or the risk from 137Cs in fish will be underestimated. People are likely to estimate the amounts of fish they eat based on a meal size of the cooked portion, while risk assessors determine 137Cs levels in raw fish. A conversion factor of at least two for 137Cs increase during cooking is reasonable and conservative, given the variability in 137Cs levels. The data also suggest that surveys determining consumption should specifically ask about portion size before or after cooking and state which was used in their methods.

Heterocyclic aromatic amines in domestically prepared chicken and fish from Singapore Chinese households.

PubMed

Salmon, C P; Knize, M G; Felton, J S; Zhao, B; Seow, A

2006-04-01

Chicken and fish samples prepared by 42 Singapore Chinese in their homes were obtained. Researchers were present to collect data on raw sample weight, cooking time, maximum cooking surface temperature, and cooked sample weight. Each participant prepared one pan-fried fish sample and two pan-fried chicken samples, one marinated, one not marinated. The cooked samples were analyzed for five heterocyclic aromatic amine (HAA) mutagens, including MeIQx (2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline); 4,8-DiMeIQx (2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline); 7,8-DiMeIQx (2-amino-3,7,8-trimethylimidazo[4,5-f]quinoxaline); PhIP (2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine), and IFP (2-amino-(1,6-dimethylfuro[3,2-e]imidazo[4,5-b])pyridine). A paired Student's t-test showed that marinated chicken had lower concentrations of PhIP (p<0.05), but higher concentrations of MeIQx (p<0.05) and 4,8-DiMeIQx (p<0.001) than non-marinated chicken, and also that weight loss due to cooking was less in marinated chicken than in non-marinated chicken (p<0.001). Interestingly, the maximum cooking surface temperature was higher for fish than for either marinated or non-marinated chicken (p<0.001), yet fish was lower in 4,8-DiMeIQx per gram than marinated or non-marinated chicken (p<0.001), lower in PhIP than non-marinated chicken (p<0.05), and lost less weight due to cooking than either marinated or non-marinated chicken (p<0.001). Fish was also lower in MeIQx and 7,8-DiMeIQx than marinated chicken (p<0.05). This study provides new information on HAA content in the Singapore Chinese diet.

Vacuum frying as a route to produce novel snacks with desired quality attributes according to new health trends.

PubMed

Dueik, V; Bouchon, P

2011-03-01

Consumers look for products that contribute to their wellness and health, however, even health-conscious consumers are not willing to sacrifice organoleptic properties, and intense full-flavor snacks remain an important trend. The objective of this study was to examine most important quality parameters of vacuum (1.92 inHg) and atmospheric-fried carrot, potato, and apple slices to determine specific advantages of vacuum technology. Slices were fried using equivalent thermal driving forces, maintaining a constant difference between oil temperature and the boiling point of water at the working pressure (ΔT = 60 and 80 °C). This resulted in frying temperatures of 160 and 180 °C, and 98 and 118 °C, for atmospheric and vacuum frying, respectively. Vacuum-fried carrot and potato chips absorbed about 50% less oil than atmospheric-fried chips, whereas vacuum-fried apple chips reduced oil absorption by 25%. Total carotenoids and ascorbic acid (AA) were greatly preserved during vacuum frying. Carrot chips vacuum fried at 98 °C retained about 90% of total carotenoids, whereas potato and apple slices vacuum fried at 98 °C, preserved around 95% of their initial AA content. Interestingly, results showed that the antioxidant capacity of chips may be related to both the presence of natural antioxidants and brown pigments developed at elevated temperatures. A way to reduce detrimental effects of deep-fat frying is through operating-pressure reduction, the essence behind vacuum deep-fat frying. In this way, it is possible to remove product moisture at a low temperature in a low-oxygen environment. The objective of this research was to study the effect of oil temperature reduction when vacuum frying traditional (potatoes) and nontraditional products (carrots and apples) on most important quality attributes (vitamins, color, and oil uptake). Results are promising and show that vacuum frying can be an alternative to produce nutritious and novel snacks with desired quality attributes, since vitamins and color were greatly preserved and oil absorption could be substantially reduced.

Fast food: unfriendly and unhealthy.

PubMed

Stender, S; Dyerberg, J; Astrup, A

2007-06-01

Although nutrition experts might be able to navigate the menus of fast-food restaurant chains, and based on the nutritional information, compose apparently 'healthy' meals, there are still many reasons why frequent fast-food consumption at most chains is unhealthy and contributes to weight gain, obesity, type 2 diabetes and coronary artery disease. Fast food generally has a high-energy density, which, together with large portion sizes, induces over consumption of calories. In addition, we have found it to be a myth that the typical fast-food meal is the same worldwide. Chemical analyses of 74 samples of fast-food menus consisting of French fries and fried chicken (nuggets/hot wings) bought in McDonalds and KFC outlets in 35 countries in 2005-2006 showed that the total fat content of the same menu varies from 41 to 65 g at McDonalds and from 42 to 74 g at KFC. In addition, fast food from major chains in most countries still contains unacceptably high levels of industrially produced trans-fatty acids (IP-TFA). IP-TFA have powerful biological effects and may contribute to increased weight gain, abdominal obesity, type 2 diabetes and coronary artery disease. The food quality and portion size need to be improved before it is safe to eat frequently at most fast-food chains.

Effects of various cooking conditions on acrylamide formation in rolled patty.

PubMed

Ozkaynak, E; Ova, Gulden

2009-06-01

In this study on acrylamide formation, the effects of the type of frying oil, frying period and covering with egg during frying of a rolled patty (a traditional Turkish carbohydrate-rich food) were investigated. The differences between frying periods were statistically significant for each oil (p < 0.01). For comparable frying periods, the maximum acrylamide content was found in the rolled patties fried with sunflower oil, and the minimum acrylamide content was found in the rolled patties fried with corn oil. A decrease of 39-65% in acrylamide formation in the rolled patties covered with egg was found for each of the three types of oil. In addition, a high linear correlation (R > 0.90) was found between L (light) values and acrylamide amounts.

Effect of frying in different culinary fats on the fatty acid composition of silver carp.

PubMed

Naseri, Mahmood; Abedi, Elahe; Mohammadzadeh, Behrooz; Afsharnaderi, Azam

2013-07-01

The influence of frying with four different oils (sunflower oil, soybean oil, olive oil, and corn oil) on the fatty acid composition of silver carp was evaluated. The fat content of the fillets increased after frying while the moisture content decreased in all evaluated samples. Mean saturated (SFA), monounsaturated (MUFA), polyunsaturated (PUFA) fatty acids, ∑ω3, and ∑ω6 contents of raw fish were 26.1 ± 0.5, 52.1 ± 1.1, 15.1 ± 0.6, 8.9 ± 0.1, and 6.1 ± 0.4%, respectively. Frying led to exchange of fatty acids between the silver carp lipid and frying fats. As a result of interactions, MUFA, PUFA, ∑ω6, and PUFA/SFA ratio of samples fried in sunflower, soybean, and corn oil significantly increased while the amounts of SFA decreased. Frying had a negative effect on the ∑ω3/ω6 ratio but reduction in olive oil-fried samples is the least among the other samples. Except in soybean oil, long-chain ω3-PUFA content of samples was not affected by frying.

A Comparative Study on Formation of Polar Components, Fatty Acids and Sterols during Frying of Refined Olive Pomace Oil Pure and Its Blend Coconut Oil.

PubMed

Ben Hammouda, Ibtissem; Triki, Mehdi; Matthäus, Bertrand; Bouaziz, Mohamed

2018-04-04

The frying performance of pure refined olive-pomace oil (ROPO) and blended with refined coconut oil (RCO) (80:20) was compared during a frying operation of French fries at 180 °C. Blending polyunsaturated oils with highly saturated or monounsaturated oils has been studied extensively, however in literature there is no study has been reported so far on blending ROPO (rich in monounsaturated fatty acids) with RCO (rich in saturated fatty acids) to formulate new frying oils. At the end of the frying process, the blend of ROPO/RCO exhibited a higher chemical stability than the pure ROPO based on total polar compounds (TPC), and polymers. The rate of TPC formation was achieved 23.3% and 30.6% for the blend and the pure oil, respectively. Trans and free fatty acids content, as well as anisidine value were also observed to be the highest in the pure ROPO. This study evaluated the frying performance in the search for appropriate frying oils to deliver healthy fried products with optimized nutritional qualities.

Impact of pre-drying and frying time on physical properties and sensorial acceptability of fried potato chips.

PubMed

Cruz, Giorman; Cruz-Tirado, J P; Delgado, Kevin; Guzman, Yorvin; Castro, Franco; Rojas, Meliza Lindsay; Linares, Guillermo

2018-01-01

In this work the effects of pre-drying and frying time on colour, oil, texture and sensorial acceptability (overall liking) of potato chips were evaluated. Potato chips were pre-dried for 0, 10, 20 and 30 min at 60 °C and fried in soybean oil at 190 °C for 60, 70 and 80 s. The colour parameters (L*, a* and b*) increased or decreased depending on the pre-drying and frying time. Hardness increased as the pre-drying and frying time increased. On the other hand, the water initially removed by pre-drying decrease the gradient of mass transfer (water-oil). The oil content reduced to (about 21%) in pre-dried samples when compared to control sample. Finally, sensorial evaluation showed that samples without pre-drying and/or fried for very short or very long times had low acceptance levels. The pre-drying and frying times influenced the colour, texture, water and oil content, and resulted into fried potato chips with better acceptance scores.

Monitoring changes in acid value, total polar material, and antioxidant capacity of oils used for frying chicken.

PubMed

Song, JuHee; Kim, Mi-Ja; Kim, Young-Jun; Lee, JaeHwan

2017-04-01

Oxidation products and tocol homologues were monitored in oils during chicken frying to determine the discarding point of highly used frying oils. Oils were heated without chicken for 170h while chicken frying was performed 130 cycles at 180°C. As heating time and frying cycles increased, all oxidation parameters including acid value, total polar materials (TPM), conjugated dienoic acid (CDA), and p-anisidine values (p-AV) increased significantly (p<0.05). γ-Tocopherol and γ-tocotrienol had the lowest stability in oils during heating or frying processes compared to other tocol homologues. TPM values over 24% were obtained after about 109h for heated oil and 100 cycles for oils used to fry chicken. A decrease of 2,2-diphenyl-1-picrylhydrazyl (DPPH) in isooctane and methanol was highly correlated with the formation of TPM in oils during the frying process. Both DPPH loss and TPM values could be applied to determine the discarding points of highly used frying oils. Copyright © 2016 Elsevier Ltd. All rights reserved.

[Determination of obacunone and obaculactone in different processing products of Phellodendri amurensis cortex].

PubMed

Zhang, Chao

2013-02-01

To study the impact of different processing methods on the content of limonin compounds in Phellodendri Amurensis Cortex. Used RP-HPLC method to determine the content of obacunone and obaculactone in different processing products of Phellodendri Amurensis Cortex. The chromatographic separation was carried out on Kromasil C18 (250 mm x 4.6 mm,5 micro m), with mobile phase of acetonitrile and water (50: 50) at a flow rate of 1.0 mL/min. The column temperature was 25 degrees C and the detection wavelength was 205 nm. The content of obacunone and obaculactone had significant differences in different processing products. The sequence of the content changes of obacunone was as follows: raw products > fried carbon products > wine fried products salt fried products. The content of obaculactone was fried carbon products approximately wine fried products approximately salt fried products > raw products. The loss of obacunone in fried carbon products is much more than that of wine fried products or salt fried products. The content of obaculactone have similar degree of increase, increasing rate is 18.15%, 15.62% and 15.84%, respectively.

Characterization of a rhabdovirus isolated from carpione Salmo trutta carpio in Italy

USGS Publications Warehouse

Bovo, G.; Olesen, N.J.; Jorgensen, P.E.V.; Ahne, W.; Winton, J.R.

1995-01-01

A virus, strain 583, was isolated from carpione Salmo trutta carpio fry exhibiting high mortality. The virus was not neutralized by rabbit antisera against the fish rhabdoviruses viral haemorrhagic septicaemia virus (VHSV), infectious hematopoietic necrosis virus, eel rhabdovirus European X, spring viraemia of carp virus or pike fry rhabdovirus, or against the birnavirus infectious pancreatic necrosis virus. The virus replicated in several fish cell lines incubated at 20 to 25*C and grew optimally in the bluegill fry (BF-2) and fathead minnow (FHM) cell lines. Electron microscopy of infected BF-2 cell cultures revealed the presence of typical rhabdovirus particles, and immunofluorescent staining was observed using various polyclonal and monoclonal antibodies (MAbs) against Egtved virus, the causative agent of viral haemorrhagic septicaemia. The staining by a MAb against the nucleoprotein (N) of VHSV was particularly strong, a MAb against the glycoprotein (G) gave a moderate reaction, whereas a second MAb against the G protein and MAbs against the matrix proteins, M_(1) and M_(2), of VHSV did not react. Fluorescence titres using 3 rabbit antisera against whole Egtved virus varied between negative and moderately positive. Western blotting using polyclonal and monoclonal sera confirmed that both the N and G proteins of the carpione virus shared some epitopes with those of VHSV, but the M_(1) and M_(2) proteins did not. SDS-PAGE showed the structural proteins of the carpione virus produced a pattern typical of members of the Lyssavirus genus of the Rhabdoviridae and the molecular weights were very similar to those of VHSV, except for the M_(2) protein which was somewhat smaller. Infection trials showed the carpione virus induced high mortalities in carpione fry but not in rainbow trout Oncorhynchus mykiss fry. The carpione virus was clearly distinguishable from Egtved virus despite limited serological cross reaction. Since it was also easily distinguishable by immunofluorescence from the other fish rhabdoviruses included in the present study as well as in studies published elsewhere, it is concluded that the virus is a previously undescribed one. It is proposed that the virus be given the preliminary designation 'carpione rhabdovirus'.

Estimation of the dietary acrylamide exposure of the Polish population.

PubMed

Mojska, Hanna; Gielecińska, Iwona; Szponar, Lucjan; Ołtarzewski, Maciej

2010-01-01

The objective of our study was to determine acrylamide content in the Polish foods and to assess the average dietary acrylamide exposure of the Polish population. We analysed the acrylamide content in Polish food using GCQ-MS/MS method. The daily dietary acrylamide exposure was computed using a probabilistic approach for the total Polish population (1-96 years) and for the following age groups: 1-6, 7-18 and 19-96, using Monte Carlo simulation technique. To assess the Polish population exposure to acrylamide present in food, food consumption data was taken from the 'Household Food Consumption and Anthropometric Survey in Poland'. The mean content of acrylamide in tested 225 samples of foodstuffs taken randomly all over Poland, ranged widely from 11 to 3647 microg/kg of product. For the total Polish population (1-96 years) the estimated acrylamide mean exposure is 0.43 microg/kg of body weight per day. The main sources of dietary acrylamide in Polish population were as follow: bread--supplied 45% of total dietary acrylamide intake, French fries and potato crisps--23%, roasted coffee--19%. Copyright (c) 2010 Elsevier Ltd. All rights reserved.

Consumption of deep-fried foods and risk of prostate cancer.

PubMed

Stott-Miller, Marni; Neuhouser, Marian L; Stanford, Janet L

2013-06-01

Evidence suggests that high-heat cooking methods may increase the risk of prostate cancer (PCa). The addition of oil/fat, as in deep-frying, may be of particular concern, and has not specifically been investigated in relation to PCa. Potential mechanisms include the formation of potentially carcinogenic agents such as aldehydes, acrolein, heterocyclic amines, polycyclic aromatic hydrocarbons, and acrylamide. We estimated odds ratios (OR) and 95% confidence intervals (CI) for the association between tertiles of intake of deep-fried foods from a food frequency questionnaire (French fries, fried chicken, fried fish, doughnuts and snack chips) and PCa risk, adjusted for potential confounders, among 1,549 cases and 1,492 controls. We additionally examined associations with more aggressive PCa (defined as regional/distant stage, elevated Gleason score or prostate-specific antigen level). Compared with <1/week, there was a positive association with PCa risk for intake ≥1/week of French fries (OR = 1.37; 95% CI, 1.11-1.69), fried chicken (OR = 1.30; 95% CI, 1.04-1.62), fried fish (OR = 1.32; 95% CI, 1.05-1.66), and doughnuts (OR = 1.35; 95% CI, 1.11-1.66). There was no association for snack chips (OR = 1.08; 95% CI, 0.89-1.32). Most of the estimates were slightly stronger for more aggressive disease (OR = 1.41; 95% CI, 1.04-1.92 for fried fish). Regular consumption of select deep-fried foods is associated with increased PCa risk. Whether this risk is specific to deep-fried foods, or whether it represents risk associated with regular intake of foods exposed to high heat and/or other aspects of the Western lifestyle, such as fast food consumption, remains to be determined. Copyright © 2013 Wiley Periodicals, Inc.

Consumption of deep-fried foods and risk of prostate cancera,b

PubMed Central

Stott-Miller, Marni; Neuhouser, Marian L.; Stanford, Janet L.

2013-01-01

Background Evidence suggests that high-heat cooking methods may increase the risk of prostate cancer (PCa). The addition of oil/fat, as in deep-frying, may be of particular concern, and has not specifically been investigated in relation to PCa. Potential mechanisms include the formation of potentially carcinogenic agents such as aldehydes, acrolein, heterocyclic amines, polycyclic aromatic hydrocarbons, and acrylamide. Methods We estimated odds ratios (OR) and 95% confidence intervals (CI) for the association between tertiles of intake of deep-fried foods from a food frequency questionnaire (French fries, fried chicken, fried fish, doughnuts and snack chips) and PCa risk, adjusted for potential confounders, among 1,549 cases and 1,492 controls. We additionally examined associations with more aggressive PCa (defined as regional/distant stage, elevated Gleason score or prostate specific antigen level). Results Compared with <1/week, there was a positive association with PCa risk for intake ≥ 1/week of French fries (OR=1.37; 95% CI, 1.11–1.69), fried chicken (OR=1.30; 95% CI, 1.04–1.62), fried fish (OR=1.32; 95% CI, 1.05–1.66), and doughnuts (OR=1.35; 95% CI, 1.11–1.66). There was no association for snack chips (OR=1.08; 95% CI, 0.89–1.32). Most of the estimates were slightly stronger for more aggressive disease (OR=1.41; 95% CI, 1.04–1.92 for fried fish). Conclusion Regular consumption of select deep-fried foods is associated with increased PCa risk. Whether this risk is specific to deep-fried foods, or whether it represents risk associated with regular intake of foods exposed to high heat and/or other aspects of the Western lifestyle, such as fast food consumption, remains to be determined. PMID:23335051

Analysis of spectral identifier of fatty acid functional group of packaging frying oil and bulk frying oil with the effect of repeated heating using FTIR (Fourier Transform InfraRed) spectroscopy

NASA Astrophysics Data System (ADS)

Putri, Vinda Dwi Dini; Nasution, Aulia M. T.

2016-11-01

Frying oil is a cooking medium that is commonly used in Indonesia. Frying process can lead changes in the properties of frying oil. Heating oil with high temperature and many repetition will cause degradation in oil and may cause health problems, such as cholesterol, induces heart disease, and cancer. Degradation of the frying oil can be determined based on changes in the cluster function of fatty acids due to the heating influence. Therefore, it is necessary to test the frying oil under treatments with variety of time heating using a spectrometer Fourier Transform Infrared (FTIR). Spectra from FTIR was processed using derivative spectroscopy method to clearly see the difference in the measured spectra. Range spectra of interest is at wavelength of 13,500 to 14,200 nm i.e. indicating the double bond of carbon in molecule HC = CH. The analysis was performed by calculating the area of the spectral curve from the respected 2nd order derivative. Result show that the absorbance of packaging frying oil is higher than the bulk frying oil. In addition, heating of frying oil can decrease the area of respected 2nd order derivative. Packaging frying oil heating on 30 minutes which has the area of spectral curve of 0.904217 decrease become 0.881394 after 3 times heating. While the bulk frying oil heating 30 minutes, in the first heating which has area of spectral curve of 0.916089 decrease become 0.865379 after 3 times heating. The decline in the area of the curve occurs due to breakdown of the double bond of carbon in the molecule HC = CH that caused by heating at high temperatures and repeated heating.

31 CFR 585.517 - Exportation of certain legal services to the Government of, or persons in, the FRY (S&M).

Code of Federal Regulations, 2010 CFR

2010-07-01

... of the Government of the FRY (S&M) or of a person in the FRY (S&M) when named as a defendant in or... of U.S. sanctions against the FRY (S&M); and (5) Provision of legal services in any other context in... to the Government of, or persons in, the FRY (S&M). 585.517 Section 585.517 Money and Finance...

Cooking of meat and fish in Europe--results from the European Prospective Investigation into Cancer and Nutrition (EPIC).

PubMed

Rohrmann, S; Linseisen, J; Becker, N; Norat, T; Sinha, R; Skeie, G; Lund, E; Martínez, C; Barricarte, A; Mattisson, I; Berglund, G; Welch, A; Davey, G; Overvad, K; Tjønneland, A; Clavel-Chapelon, F; Kesse, E; Lotze, G; Klipstein-Grobusch, K; Vasilopoulou, E; Polychronopoulos, E; Pala, V; Celentano, E; Bueno-De-Mesquita, H B; Peeters, P H M; Riboli, E; Slimani, N

2002-12-01

There is epidemiologic evidence that the consumption of fried, grilled or barbecued meat and fish that are well-done or browned may be associated with an increased cancer risk. These high-temperature cooking methods are thought to be surrogates for mutagens and carcinogens produced in meat and fish, eg heterocyclic amines or polycyclic hydrocarbons. Since data on food cooking methods are scarce, the aim of this study was to describe the variation in meat and fish cooking methods in different parts of Europe. Using a standardized 24 h recall from a sub-sample of the EPIC cohort (35 644 persons, 35-75 y old), mean daily intake of meat and fish prepared by different cooking methods and the relative contribution of the cooking methods to the overall cooking of meat and fish was calculated. Whereas frying was more often noted in northern Europe, roasting and stir frying were more often used in the south. Concerning high-temperature cooking methods, their frequency of application varies between 15% in the EPIC cohort of North-Italy and 49% in the cohort of The Netherlands. Average consumption of fried, grilled and barbecued meat and fish ranges from a low of 12 g/day in the centres in southern Spain to a high of 91 g/day in northern Spain. High variation in both the kind of meat/fish consumed as well as its cooking methods is observed within EPIC. In order to use this variation for the evaluation of the impact of cooking methods on cancer risk, a questionnaire on meat and fish cooking methods is being developed and could be applied in the whole EPIC cohort.

Glycemic index and glycemic load of selected Chinese traditional foods

PubMed Central

Chen, Ya-Jun; Sun, Feng-Hua; Wong, Stephen Heung-sang; Huang, Ya-Jun

2010-01-01

AIM: To determine the glycemic index (GI) and glycemic load (GL) values of Chinese traditional foods in Hong Kong. METHODS: Fifteen healthy subjects (8 males and 7 females) volunteered to consume either glucose or one of 23 test foods after 10-14 h overnight fast. The blood glucose concentrations were analyzed immediately before, 15, 30, 45, 60, 90 and 120 min after food consumption using capillary blood samples. The GI value of each test food was calculated by expressing the incremental area under the blood glucose response curve (IAUC) value for the test food as a percentage of each subject’s average IAUC value for the glucose. The GL value of each test food was calculated as the GI value of the food multiplied by the amount of the available carbohydrate in a usual portion size, divided by 100. RESULTS: Among all the 23 Chinese traditional foods tested, 6 of them belonged to low GI foods (Tuna Fish Bun, Egg Tart, Green Bean Dessert, Chinese Herbal Jelly, Fried Rice Vermicelli in Singapore-style, and Spring Roll), 10 of them belonged to moderate GI foods (Baked Barbecued Pork Puff, Fried Fritter, “Mai-Lai” Cake, “Pineapple” Bun, Fried Rice Noodles with Sliced Beef, Barbecue Pork Bun, Moon Cakes, Glutinous Rice Ball, Instant Sweet Milky Bun, and Salted Meat Rice Dumpling), the others belonged to high GI foods (Fried Rice in Yangzhou-Style, Sticky Rice Wrapped in Lotus Leaf, Steamed Glutinous Rice Roll, Jam and Peanut Butter Toast, Plain Steamed Vermicelli Roll, Red Bean Dessert, and Frozen Sweet Milky Bun). CONCLUSION: The GI and GL values for these Chinese traditional foods will provide some valuable information to both researchers and public on their food preference. PMID:20333793

Glycemic index and glycemic load of selected Chinese traditional foods.

PubMed

Chen, Ya-Jun; Sun, Feng-Hua; Wong, Stephen Heung-Sang; Huang, Ya-Jun

2010-03-28

To determine the glycemic index (GI) and glycemic load (GL) values of Chinese traditional foods in Hong Kong. Fifteen healthy subjects (8 males and 7 females) volunteered to consume either glucose or one of 23 test foods after 10-14 h overnight fast. The blood glucose concentrations were analyzed immediately before, 15, 30, 45, 60, 90 and 120 min after food consumption using capillary blood samples. The GI value of each test food was calculated by expressing the incremental area under the blood glucose response curve (IAUC) value for the test food as a percentage of each subject's average IAUC value for the glucose. The GL value of each test food was calculated as the GI value of the food multiplied by the amount of the available carbohydrate in a usual portion size, divided by 100. Among all the 23 Chinese traditional foods tested, 6 of them belonged to low GI foods (Tuna Fish Bun, Egg Tart, Green Bean Dessert, Chinese Herbal Jelly, Fried Rice Vermicelli in Singapore-style, and Spring Roll), 10 of them belonged to moderate GI foods (Baked Barbecued Pork Puff, Fried Fritter, "Mai-Lai" Cake, "Pineapple" Bun, Fried Rice Noodles with Sliced Beef, Barbecue Pork Bun, Moon Cakes, Glutinous Rice Ball, Instant Sweet Milky Bun, and Salted Meat Rice Dumpling), the others belonged to high GI foods (Fried Rice in Yangzhou-Style, Sticky Rice Wrapped in Lotus Leaf, Steamed Glutinous Rice Roll, Jam and Peanut Butter Toast, Plain Steamed Vermicelli Roll, Red Bean Dessert, and Frozen Sweet Milky Bun). The GI and GL values for these Chinese traditional foods will provide some valuable information to both researchers and public on their food preference.

Changes in mean intake of fatty acids and intake of saturated and trans fats from potatoes: NHANES 2005-2006, 2007-2008, and 2009-2010.

PubMed

Storey, Maureen L; Anderson, Patricia A

2015-05-01

Studies have shown that higher than usual intakes of trans fatty acids (TFAs) have adverse effects on blood lipids. Because of this, in 2006 the US FDA mandated labeling of TFAs on food packages. The food and restaurant industries, including the potato industry, reformulated their foods to reduce or eliminate partially hydrogenated vegetable oils and TFAs. Before mandatory labeling, grain-based desserts, yeast breads, and French-fried potatoes (FFPs) were the top sources of TFAs in the food supply; by 2007, potato food manufacturers and quick-service restaurants had reduced or eliminated TFAs without increasing saturated fatty acids (SFAs). FFPs are no longer a source of TFAs in the food supply. This study examined energy and fatty acid intake among children aged 6-11 y, adolescents aged 12-18 y, and adults aged ≥19 y across 3 time periods by using data from the NHANES 2005-2006, 2007-2008, and 2009-2010. On average, intakes of total energy, total fat, SFAs, and monounsaturated fatty acids (MUFAs) decreased significantly between 2005-2006 and 2009-2010 among children and adolescents; however, the intake of polyunsaturated fatty acids (PUFAs) did not change. Among adults, intakes of total fat, SFAs, and MUFAs decreased; however, total energy and PUFA intake did not change. On the day of the 2009-2010 survey, ∼13% of children and 10% of adolescents reported consuming fried FFPs, whereas <7% of adults reported consumption of fried FFPs. Intakes of SFAs and TFAs from fried FFPs decreased significantly between 2005-2006 and 2009-2010 among children, adolescents, and adults. This study confirms that intake of TFAs from FFPs is trivial. © 2015 American Society for Nutrition.

Effect of drying and frying conditions on physical and chemical characteristics of fish maw from swim bladder of seabass (Lates calcarifer).

PubMed

Sinthusamran, Sittichoke; Benjakul, Soottawat

2015-12-01

Swim bladder is generated as a by-product during evisceration. It has been used for the production of fish maw, in which several processing parameters determine the characteristics or quality of the resulting fish maw. The present study aimed to investigate the characteristics of fish maws from seabass swim bladder as influenced by drying and frying conditions. The expansion ratio and oil uptake content of fish maw increased as the moisture content of swim bladder increased (P < 0.05). Nevertheless, the expansion ratio of fish maw decreased when the moisture content was higher than 150 g kg(-1) . The L*-value decreased, whilst the a*- and b*-values of fish maw increased with increasing moisture content. When pre-frying and frying temperatures increased, the expansion ratio of fish maw increased (P < 0.05). However, the expansion ratio decreased when the frying was performed at a temperature higher than 200 °C. The oil uptake contents of fish maw with frying temperatures of 180 and 200 °C were in the range of 451.06-578.06 g kg(-1) , whereas the lower contents (378.60-417.17 g kg(-1) ) were found in those having frying temperatures of 220-240 °C. Hardness of fish maw decreased but no changes in fracturability were observed with increasing pre-frying temperature when subsequent frying was carried out 200 °C. Drying temperatures, moisture content, pre-frying and frying temperatures were the factors influencing the characteristics and properties of fish maws from seabass swim bladder. Fish maw could be prepared by pre-frying swim bladder, dried at 60 °C to obtain 150 g kg(-1) moisture content, at 110 °C for 5 min, followed by frying at 200 °C for 20 s. © 2014 Society of Chemical Industry.

Stability and Antioxidant Activity of Annatto (Bixa orellana L.) Tocotrienols During Frying and in Fried Tortilla Chips.

PubMed

Winkler-Moser, Jill K; Bakota, Erica L; Hwang, Hong-Sik

2018-02-01

Annatto tocotrienols (AnT3), which contain approximately 90% δ-tocotrienol (δ-T3), were added to mid-oleic sunflower oil used for frying tortilla chips over 3 d. The objectives were to evaluate their stability during frying, absorption by the fried food, and activity as antioxidants in frying oil and in tortilla chips during storage. AnT3 did not significantly affect the stability of the oil during frying or the sensory profiles of freshly fried chips. The naturally present α-tocopherol (α-T) in the oil degraded at a lower rate in the presence of AnT3, resulting in significantly higher α-T by the end of the frying study. Levels of tocopherols and tocotrienols in the chips mirrored oil levels. AnT3 did not affect the sensory profile of the chips after 1 wk of storage at 50 °C, but after 3 wk of storage, the control chips had higher levels of painty and rancid flavors compared to chips with AnT3. Headspace hexanal was also significantly higher in the control chips compared to the chips with AnT3 after 3 wk of storage. Annatto tocotrienols, containing primarily delta- and gamma-tocotrienols, were added to mid-oleic sunflower oil used for frying tortilla chips. The tocotrienols were absorbed by the chips along with the oil. They slowed the degradation of α tocopherol during frying, and reduced levels of painty and rancid flavor scores as well as headspace hexanal in chips that were stored for 3 wk at elevated temperatures. The results indicated that fried snack foods such as tortilla chips may be a suitable and convenient vehicle for enriching tocotrienols in the diet, and that tocotrienols may also enhance the shelf-life of fried foods. © 2018 Institute of Food Technologists®.

The effects of garlic-supplemented diets on skin mucosal immune responses, stress resistance and growth performance of the Caspian roach (Rutilus rutilus) fry.

PubMed

Ghehdarijani, Mahbubeh Salmanian; Hajimoradloo, Abdolmajid; Ghorbani, Rasol; Roohi, Zahra

2016-02-01

This study was conducted to evaluate the effects of garlic supplementation on some skin mucus immune parameters, mucus antimicrobial activity and growth performance of the Caspian roach (Rutilus rutilus caspicus) fry. Fish (1 ± 0.07 g) were divided into four groups fed diets containing 0 (control), 5, 10 and 15 g kg(-1) garlic for 8 weeks. The results showed that there was a significant increase in weight gain and specific growth rate in those fish fed garlic diets compared with the control (P < 0.05). Condition factor was not significantly affected by garlic dosage. At the end of trial, the epidermal mucus protein level, alkaline phosphatase and antimicrobial activity against 2 g-negative bacteria (Escherichia coli and Serratia marcescens) and gram-positive bacteria (Streptococcus faecium and Micrococcus luteus) were measured. Skin mucus alkaline phosphatase, protein levels and antimicrobial activity were increased following garlic administration, and the bacterial growth inhibition zones were significantly elevated in garlic-fed fish (P < 0.05). In salinity stress experiment, no differences were observed for survival rate among the experimental diets. No mortality was recorded during the feeding trial. These results indicated that dietary garlic beneficially affects the skin mucus immune parameters and growth performance of the Caspian roach fry. Copyright © 2015 Elsevier Ltd. All rights reserved.

Effects of temperature and NaCl on the formation of 3-MCPD esters and glycidyl esters in refined, bleached and deodorized palm olein during deep-fat frying of potato chips.

PubMed

Wong, Yu Hua; Muhamad, Halimah; Abas, Faridah; Lai, Oi Ming; Nyam, Kar Lin; Tan, Chin Ping

2017-03-15

The effects of frying duration, frying temperature and concentration of sodium chloride on the formation of 3-monochloropropane-1,2-diol (3-MCPD) esters and glycidyl esters (GEs) of refined, bleached and deodorized (RBD) palm olein during deep-fat frying (at 160°C and 180°C) of potato chips (0%, 1%, 3% and 5% NaCl) for 100min/d for five consecutive days in eight systems were compared in this study. All oil samples collected after each frying cycle were analyzed for 3-MCPD esters, GEs, free fatty acid (FFA) contents, specific extinction at 232 and 268 nm (K 232 and K 268 ), p-anisidine value (pAV), and fatty acid composition. The 3-MCPD ester trend was decreasing when the frying duration increased, whereas the trend was increasing when frying temperature and concentration of NaCl increased. The GEs trend was increasing when the frying temperature, frying duration and concentration of NaCl increased. All of the oil qualities were within the safety limit. Copyright © 2016 Elsevier Ltd. All rights reserved.

Kinetics of Forming Aldehydes in Frying Oils and Their Distribution in French Fries Revealed by LC-MS-Based Chemometrics.

PubMed

Wang, Lei; Csallany, A Saari; Kerr, Brian J; Shurson, Gerald C; Chen, Chi

2016-05-18

In this study, the kinetics of aldehyde formation in heated frying oils was characterized by 2-hydrazinoquinoline derivatization, liquid chromatography-mass spectrometry (LC-MS) analysis, principal component analysis (PCA), and hierarchical cluster analysis (HCA). The aldehydes contributing to time-dependent separation of heated soybean oil (HSO) in a PCA model were grouped by the HCA into three clusters (A1, A2, and B) on the basis of their kinetics and fatty acid precursors. The increases of 4-hydroxynonenal (4-HNE) and the A2-to-B ratio in HSO were well-correlated with the duration of thermal stress. Chemometric and quantitative analysis of three frying oils (soybean, corn, and canola oils) and French fry extracts further supported the associations between aldehyde profiles and fatty acid precursors and also revealed that the concentrations of pentanal, hexanal, acrolein, and the A2-to-B ratio in French fry extracts were more comparable to their values in the frying oils than other unsaturated aldehydes. All of these results suggest the roles of specific aldehydes or aldehyde clusters as novel markers of the lipid oxidation status for frying oils or fried foods.

Fast foods perception among adolescents by gender and weight status.

PubMed

Allehdan, Sabika S; Tayyem, Reema F; Bawadi, Hiba A; Al-Awwad, Narmeen J; Al-Mannai, Mariam; Musaiger, Abdulrahman O

2017-03-01

Fast food restaurants have become widespread in both developed and developing countries due to nutritional and economic transitions. The frequency of fast food intake is relatively high among adolescents; however, fast food consumption is positively associated with total energy intake and obesity in adolescents. This study aimed to examine the perception of Jordanian adolescents towards fast foods relative to gender and obesity. A cross-sectional survey was conducted on 400 boys and 395 girls, aged 15-18 years. The adolescents completed a validated questionnaire to measure the perception of adolescents towards fast foods during the year 2013-2014. Weight and height were measured. Numbers who were non-overweight, overweight, and obese were calculated for each age and sex using the International Obesity Task Force (IOTF) standard. The majority of participants perceived foods which are eaten as sandwiches as fast foods. A significant difference between boy and girl adolescents was reported regarding perception of French fries ( p < 0.012), fried chicken ( p < 0.001), fattayer ( p < 0.001), foul (boiled broad beans) sandwich ( p < 0.001), falafel sandwich ( p < 0.044) and fried eggs sandwich ( p < 0.001) as fast foods. Girls were significantly more enthusiastic than boys to consider cuscusi plate ( p < 0.001), rice dishes ( p < 0.002), Chinese foods ( p < 0.001), Indian foods ( p < 0.010), Mexican foods ( p < 0.011), and Italian foods ( p < 0.004) as non-fast foods. The difference between obese and non-obese regarding the perception of fast foods was only significant among boy participants. Western or non-Arab foods, food prepared fast and eaten fast in self-service outlets, and food rich in calories were significantly perceived as fast food by Jordanian adolescents ( p < 0.05). The perception of foods as fast foods or non-fast foods was significantly different between both genders as well as in obese and non-obese male Jordanian adolescents.

31 CFR 585.210 - Prohibited transfer of funds to or for the benefit of the Government of the FRY (S&M) or any...

Code of Federal Regulations, 2010 CFR

2010-07-01

... for the benefit of the Government of the FRY (S&M) or any person in the FRY (S&M). 585.210 Section 585... Prohibitions § 585.210 Prohibited transfer of funds to or for the benefit of the Government of the FRY (S&M) or any person in the FRY (S&M). Except as otherwise authorized, no U.S. person may commit or transfer...

Enhancement of water removing and the quality of fried purple-fleshed sweet potato in the vacuum frying by combined power ultrasound and microwave technology.

PubMed

Su, Ya; Zhang, Min; Bhandari, Bhesh; Zhang, Weiming

2018-06-01

The combination of ultrasound and microwave in vacuum frying system was investigated to achieve higher drying efficiency and quality attributes of fried products. Purple-fleshed potato were used as test specimen and different power levels of microwave (0 W, 600 W, 800 W) and ultrasound (0 W, 300 W, 600 W) during vacuum frying. Drying kinetics, dielectric properties, moisture state variation and quality attributes of fried samples were measured in a vacuum frying (VF), and an innovatively designed ultrasound and microwave assisted vacuum frying (USMVF) equipment. The USMVF process markedly increased the moisture evaporation rate and effective moisture diffusivity compared to VF process. The oil uptake was reduced by about 16-34%, the water activity and the shrinkage was lowered, the texture (crispness) and the color of fried samples were greatly improved. The higher ultrasound and microwave power level in USMVF made a greater improvement. The total anthocyanin levels and retention of fried purple-fleshed potato chips was the highest (123.52 mg/100 g solids and 79.51% retention, respectively) among all treatments in US600M800VF process. The SEM analysis revealed a more porous and disruption microstructure in USMVF sample. Copyright © 2018 Elsevier B.V. All rights reserved.

Lack of formation of heterocyclic amines in fumes from frying French fries.

PubMed

Hsu, H Y; Inbaraj, B Stephen; Chen, B H

2006-09-01

The formation of heterocyclic amines (HAs) in the fumes from frying French fries in soybean oil or lard was studied. A high-pressure liquid chromatography method was used to determine the various HAs in fumes. Results showed that the yields of fumes produced from soybean oil when heated alone for 2 or 4 h were higher than from lard; however, a reversed trend was found when frying French fries in soybean oil and lard. Most fumes from soybean oil and lard while frying French fries were adsorbed onto the condensation apparatus, while the other portions were adsorbed onto the wool and glass beads, which were incorporated in our experimental design for collecting the fumes. The fumes from soybean oil when heated alone were found to contain three HAs, namely, 2-amino-3-methylimidazo[4,5-f]quinoxaline (IQx), 2-amino-3-methylimidazo[4,5-f ]quinoline (IQ), and 1-methyl-9H-pyrido[4,3-b ]indole (Harman), whereas two more HAs, 2-amino-3,4-dimethylimidazo[4,5-f]quinoline (MeIQ) and 3-amino-1,4-dimethyl-5H-pyrido[4,3-b ]indole (Trp-P-1), were generated in lard. Lard was more susceptible to the formation of HAs than soybean oil when both were heated alone. No HAs were detected in the fumes from French fries fried in soybean oil and lard.

Conversational Entrainment of Vocal Fry in Young Adult Female American English Speakers.

PubMed

Borrie, Stephanie A; Delfino, Christine R

2017-07-01

Conversational entrainment, the natural tendency for people to modify their behaviors to more closely match their communication partner, is examined as one possible mechanism modulating the prevalence of vocal fry in the speech of young American women engaged in spoken dialogue. Twenty young adult female American English speakers engaged in two spoken dialogue tasks-one with a young adult female American English conversational partner who exhibited substantial vocal fry and one with a young adult female American English conversational partner who exhibited quantifiably less vocal fry. Dialogues were analyzed for proportion of vocal fry, by speaker, and two measures of communicative success (efficiency and enjoyment). Participants employed significantly more vocal fry when conversing with the partner who exhibited substantial vocal fry than when conversing with the partner who exhibited quantifiably less vocal fry. Further, greater similarity between communication partners in their use of vocal fry tracked with higher scores of communicative efficiency and communicative enjoyment. Conversational entrainment offers a mechanistic framework that may be used to explain, to some degree, the frequency with which vocal fry is employed by young American women engaged in spoken dialogue. Further, young American women who modulated their vocal patterns during dialogue to match those of their conversational partner gained more efficiency and enjoyment from their interactions, demonstrating the cognitive and social benefits of entrainment. Copyright © 2017 The Voice Foundation. Published by Elsevier Inc. All rights reserved.

Effects of high temperature frying of Spinach leaves in sunflower oil on carotenoids, chlorophylls and tocopherol composition

NASA Astrophysics Data System (ADS)

Zeb, Alam; Nisar, Parveen

2017-03-01

Spinach is one of the highly consumed vegetable, with significant nutritional and beneficial properties. This study revealed for the first time, the effects of high temperature frying on the carotenoids, chlorophylls and tocopherol contents of spinach leaves. Spinach leaves were thermally processed in the sunflower oil for 15, 30, 45 and 60 min at 250 °C. HPLC-DAD results revealed a total of eight carotenoids, four chlorophylls and α-tocopherol in the spinach leaves. Lutein, neoxanthin, violaxanthin and β-carotene-5,6-epoxide were the major carotenoids, while chlorophyll a and b' were present in higher amounts. Frying of spinach leaves increased significantly the amount of α-tocopherol, β-carotene-5,6-epoxide, luteoxanthin, lutein and its Z-isomers and chlorophyll b' isomer. There was a dose dependent decrease in the amounts of neoxanthin, violaxanthin, chlorophyll b, b' and chlorophyll a with increase of frying time. The increase of frying time increased the total phenolic contents in spinach leaves and fried sunflower oil samples. Chemical characteristics such as peroxide values, free fatty acids, conjugated dienes, conjugated trienes and radical scavenging activity were significantly affected by frying, while spinach leaves increased the stability of the frying oil. This study can be used to improve the quality of fried vegetable leaves or their products at high temperature frying in food industries for increasing consumer acceptability.

31 CFR 585.313 - Federal Republic of Yugoslavia (Serbia and Montenegro); FRY (S&M).

Code of Federal Regulations, 2010 CFR

2010-07-01

... (Serbia and Montenegro); FRY (S&M). 585.313 Section 585.313 Money and Finance: Treasury Regulations... Yugoslavia (Serbia and Montenegro); FRY (S&M). The term Federal Republic of Yugoslavia (Serbia and Montenegro) or FRY (S&M) means the territory of Serbia and Montenegro. ...

An Analysis of Security Incidents on the Internet 1989-1995

DTIC Science & Technology

1997-04-07

DeHart, Derek Simmel, and James Stevens. Thanks to the Engineering and Public Policy Department for their support, both intellectually and financially...stated in Chapter 4, the first of these categories, the judgment of CERT@/CC personnel, was given sa- ong weight in determining the scope of an...Coh95] [DSB96] [FIR961 [Fri78] References Derek Atkins, Paul Buis, Chris Hare, Robert Kelley, Carey Nachenberg Anthony B. Nelson, Paul Phillips, Tim

Kinetics of mass transfer during deep fat frying of yellow fleshed cassava root slices

NASA Astrophysics Data System (ADS)

Oyedeji, A. B.; Sobukola, O. P.; Henshaw, F. O.; Adegunwa, M. O.; Sanni, L. O.; Tomlins, K. I.

2016-05-01

Kinetics of mass transfer [moisture content, oil uptake, total carotenoid (TC) and shrinkage] during frying of yellow fleshed cassava roots (TMS 01/1371) was investigated. Slices were divided into (i) fresh and (ii) pre-dried to 75 % moisture content before atmospheric frying and (iii) vacuum fried. Percentage TC and activation energies of vacuum, fresh and pre-dried fried samples were 76, 63 and 61 %; and 82, 469.7, 213.7 kJ/mol, respectively.

[Evaluation of the nutritional status and feeding patterns of 3-7 year old children --results of a questionnaire].

PubMed

Weker, H

2000-01-01

Questionnaire studies on feeding patterns and nutritional status of 822 pre-school children (age 3-7) in different regions of Poland were performed between June 1999 and January 2000. Nutritional status was evaluated on the basis of anthropometric indices - height, body weight, body mass index (BMI) and BMI z-score. The mode of feeding was evaluated on the basis of recall of 24-hours menus. Average daily food rations and their nutritional value were calculated from the questionnaires data. Quantity and number of meals were also evaluated. In a group of 402 boys the average height was between 75-90 percentiles and body mass (50-75 percentiles). In 420 girls the average height was about the 90 percentile (age 3-4) and between 75-90 percentiles (age 5-7). The study showed that normal BMI z-score was found in 75% of children, underweight in 16.5% overweight and obesity in 8.5%. Feeding patterns showed great than differences. It was found that meat, fat, sweets and sugar content in daily food rations exceeded the recommended for pre-school children, but the vegetables intake was lower than recommended. Vitamins A and C deficiency in average daily rations didn't occur. The fat intake provided 36% of total energy, whereas carbohydrates (without lactose and starch) - about 20%. This can have inhibitory effect on microelements (Fe, Zn) absorption. Attention must be paid to the choice of products and the wrong distribution of total energy intake in daily rations. The habits of snack eating between the meals were reported in 91% of children. These snacks consisted of fruits, chips, french fries, sweets and sandwiches. These products provides 232 kcal +/- 171 kcal/day.

Healthier side dishes at restaurants: an analysis of children's perspectives, menu content, and energy impacts.

PubMed

Anzman-Frasca, Stephanie; Dawes, Franciel; Sliwa, Sarah; Dolan, Peter R; Nelson, Miriam E; Washburn, Kyle; Economos, Christina D

2014-07-04

Children consume restaurant-prepared foods at high rates, suggesting that interventions and policies targeting consumption of these foods have the potential to improve diet quality and attenuate excess energy intake. One approach to encouraging healthier dietary intake in restaurants is to offer fruits and vegetables (FV) as side dishes, as opposed to traditional, energy-dense accompaniments like French fries. The aims of the current study were to examine: children's views about healthier side dishes at restaurants; current side dish offerings on children's menus at leading restaurants; and potential energy reductions when substituting FV side dishes in place of French fries. To investigate children's attitudes, a survey was administered to a nationally representative sample of U.S. 8- to 18-year-olds (n = 1178). To examine current side dish offerings, children's menus from leading quick service (QSR; n = 10) and full service restaurant chains (FSR; n = 10) were analyzed. Energy reductions that could result from substituting commonly-offered FV side dishes for French fries were estimated using nutrition information corresponding to the children's menu items. Two-thirds of children reported that they would not feel negatively about receiving FV sides instead of French fries with kids' meals. Liking/taste was the most common reason that children gave to explain their attitudes about FV side dishes. Nearly all restaurants offered at least 1 FV side dish option, but at most restaurants (60% of QSR; 70% of FSR), FV sides were never served by default. Substituting FV side dishes for French fries yielded an average estimated energy reduction of at least 170 calories. Results highlight some healthy trends in the restaurant context, including the majority of children reporting non-negative attitudes about FV side dishes and the consistent availability of FV side dish options at leading QSR and FSR. Yet the minority of restaurants offer these FV sides by default. Promoting creative, appealing FV side dishes can result in healthier, less energy-dense meals for children. Substituting or displacing energy-dense default side dishes with such FV dishes show promise as part of continued, comprehensive efforts to increase the healthfulness of meals consumed by children in restaurant settings.

Effects of different cooking methods on health-promoting compounds of broccoli*

PubMed Central

Yuan, Gao-feng; Sun, Bo; Yuan, Jing; Wang, Qiao-mei

2009-01-01

The effects of five domestic cooking methods, including steaming, microwaving, boiling, stir-frying, and stir-frying followed by boiling (stir-frying/boiling), on the nutrients and health-promoting compounds of broccoli were investigated. The results show that all cooking treatments, except steaming, caused significant losses of chlorophyll and vitamin C and significant decreases of total soluble proteins and soluble sugars. Total aliphatic and indole glucosinolates were significantly modified by all cooking treatments but not by steaming. In general, the steaming led to the lowest loss of total glucosinolates, while stir-frying and stir-frying/boiling presented the highest loss. Stir-frying and stir-frying/boiling, the two most popular methods for most homemade dishes in China, cause great losses of chlorophyll, soluble protein, soluble sugar, vitamin C, and glucosinolates, but the steaming method appears the best in retention of the nutrients in cooking broccoli. PMID:19650196

Development and experimental validation of a frying model to estimate acrylamide levels in French fries.

PubMed

Palazoğlu, T K; Gökmen, V

2008-04-01

In this study, a numerical model was developed to simulate frying of potato strips and estimate acrylamide levels in French fries. Heat and mass transfer parameters determined during frying of potato strips and the formation and degradation kinetic parameters of acrylamide obtained with a sugar-asparagine model system were incorporated within the model. The effect of reducing sugar content (0.3 to 2.15 g/100 g dry matter), strip thickness (8.5 x 8.5 mm and 10 x 10 mm), and frying time (3, 4, 5, and 6 min) and temperature (150, 170, and 190 degrees C) on resultant acrylamide level in French fries was investigated both numerically and experimentally. The model appeared to closely estimate the acrylamide contents, and thereby may potentially save considerable time, money, and effort during the stages of process design and optimization.

31 CFR 586.304 - Federal Republic of Yugoslavia (Serbia & Montenegro); FRY (S&M).

Code of Federal Regulations, 2010 CFR

2010-07-01

... (Serbia & Montenegro); FRY (S&M). 586.304 Section 586.304 Money and Finance: Treasury Regulations Relating... Federal Republic of Yugoslavia (Serbia & Montenegro); FRY (S&M). The term Federal Republic of Yugoslavia (Serbia & Montenegro) or FRY (S&M) means the territory of the Republics of Serbia and Montenegro. ...

Effect of osmotic dehydration and vacuum-frying parameters to produce high-quality mango chips.

PubMed

Nunes, Yolanda; Moreira, Rosana G

2009-09-01

Mango (Mangifera indica L.) is a fruit rich in flavor and nutritional values, which is an excellent candidate for producing chips. The objective of this study was to develop high-quality mango chips using vacuum frying. Mango ("Tommy Atkins") slices were pretreated with different maltodextrin concentrations (40, 50, and 65, w/v), osmotic dehydration times (45, 60, and 70 min), and solution temperatures (22 and 40 degrees C). Pretreated slices were vacuum fried at 120, 130, and 138 degrees C and product quality attributes (oil content, texture, color, carotenoid content) determined. The effect of frying temperatures at optimum osmotic dehydration times (65 [w/v] at 40 degrees C) was assessed. All samples were acceptable (scores > 5) to consumer panelists. The best mango chips were those pretreated with 65 (w/v) concentration for 60 min and vacuum fried at 120 degrees C. Mango chips under atmospheric frying had less carotenoid retention (32%) than those under vacuum frying (up to 65%). These results may help further optimize vacuum-frying processing of high-quality fruit-based snacks.

Frying stability of rapeseed Kizakinonatane (Brassica napus) oil in comparison with canola oil.

PubMed

Ma, Jin-Kui; Zhang, Han; Tsuchiya, Tomohiro; Akiyama, Yoshinobu; Chen, Jie-Yu

2015-04-01

This study was carried out to investigate the frying performance of Kizakinonatane (Brassica napus) oil during deep-fat frying of frozen French fries with/without replenishment. Commercial regular canola oil was used for comparison. The frying oils were used during intermittent frying of frozen French fries at 180, 200, and 220 ℃ for 7 h daily over four consecutive days. The Kizakinonatane oil exhibited lower levels of total polar compounds, carbonyl value, and viscosity as well as comparable color (optical density) values to that of the canola oil. The monounsaturated fatty acid/polyunsaturated fatty acid ratios were lower than that of canola oil, whereas the polyunsaturated fatty acid/saturated fatty acid ratios are higher than that of canola oil after heating. Results showed that fresh Kizakinonatane oil contains higher levels of acid value, viscosity, optical density values, tocopherols, and total phenolics contents than that of canola oil. Replenishment with fresh oil had significant effects on all chemical and physical parameters, except the acid value of the Kizakinonatane oil during frying processes. Based on the results, the Kizakinonatane oil is inherently suitable for preparing deep-fried foods at high temperatures. © The Author(s) 2014 Reprints and permissions: sagepub.co.uk/journalsPermissions.nav.

Cooking methods and depressive symptoms are joint risk factors for fatigue among migrant Indonesian women working domestically in Taiwan.

PubMed

Palupi, Khairizka Citra; Shih, Chun-Kuang; Chang, Jung-Su

2017-06-01

Fatigue is a critical occupational health risk among migrant workers. Globally, more than half of migrant workers are women. However, the prevalence rate and risk factors for fatigue in domestically employed migrant women are unknown. In total, 194 Indonesian women migrants aged 20-50 years who were working in Taipei were studied. Self-perceived acculturation, dietary acculturation, BMI and haemoglobin were evaluated. Fatigue and depressive symptoms were assessed using the Brief Fatigue Inventory and Beck Depression Inventory-II, respectively. The prevalence of fatigue was 27.8%. Depressive symptoms (p<0.0001), cooking methods (p=0.027), and self-perceived feelings of sadness and weakness (p=0.003) were associated with fatigue. After adjustment for covariates, the ORs for depressive symptoms (OR: 5.40; 95% CI: 2.32-12.6), deep frying/stir frying (OR: 5.23; 95% CI: 1.27-21.5), and self-perceived feelings of sadness and weakness (OR: 3.41; 95% CI: 1.26-9.25) remained significant. An interactive analysis revealed that women without depressive symptoms who used deep frying/stir frying as a cooking method had a 3.5-fold (1-12.3) higher risk of fatigue than did those who used non-deep frying and stir frying as cooking methods (which served as the reference) for cooking. By contrast, women with depressive symptoms who used non-deep frying and stir frying had a 6.5-fold (2.8-15.3) higher risk of fatigue, and the risk increased sharply to 12.6-fold (1.26-125.8) if they used deep frying and stir frying for cooking. The risk of fatigue among migrant women working domestically is increased when they exhibit depressive symptoms and their cooking technique is frying.

Frying of the Dispersion Droplets with Varying Contents of Chickpea Flour and Gum Arabic: Product Characterization and Modeling.

PubMed

Shanthilal, J; Babylatha, R; Navya, M C; Chakkaravarthi, A; Bhattacharya, Suvendu

2018-03-01

Dispersions having chickpea (37%, 40%, and 43%, w/w) and gum arabic (0%, 1%, 2%, 3%, 4%, and 5%, w/w) solids were prepared. These dispersion droplets were fried, and the physical, sensory, and microstructural characteristics of the fried products were determined. The oil content in the fried snack decreased up to 20.3% when the level of chickpea and/or gum in the dispersions was increased. The compression curve for fried snack showed 5 major zones and exhibited the failure phenomenon. Failure force (6.5 to 11.4 N) increased with chickpea flour in the dispersions. Fracture strain (12.0% to 19.5%) indicated that all the fried samples were soft-crisp products. An increase in chickpea flour concentration offered an ovoid/oblong shape of dispersion droplets while falling to oil, and changed the spherical shape of the fried snack. The near-spherical product could be obtained by using 37% chickpea flour containing 0 to 2% of gum arabic, or with the 40% and 0 to 1% combinations. The hue or dominant wavelength increased from 578.5 nm (flour) to 581.0 to 582.7 nm (product) indicating a shift toward red coloration. A porous microstructure with scattered small cavities and large vacuoles of the fried snack were observed; big vacuoles were located in the inner portion of the fried product. The cells were divided into closed and open cells and were characterized by image analysis. The air cells usually had an elliptical shape with varying sizes; the cell wall thickness was between 12 and 80 μm. An artificial neural network (ANN) structure of 2-9-2 was developed for the prediction of sensory overall acceptability and oil content of the fried snack. Chickpea flour is used in several food preparations. The addition of gum arabic affects the textural and structural characteristics, and the sensory acceptance; the fried dispersion droplets have a lower fat content when gum arabic is used compared to samples fried without the addition of gum arabic. The fried dispersion droplets change their shape with the level of the ingredients used in the dispersion. © 2018 Institute of Food Technologists®.

Biodex Fall Risk Assessment in the Elderly With Ataxia: A New Age-Dependent Derived Index in Rehabilitation: An Observational Study.

PubMed

Prometti, Paola; Olivares, Adriana; Gaia, Giuseppina; Bonometti, Giampietro; Comini, Laura; Scalvini, Simonetta

2016-03-01

The aim of this study was to evaluate if the Biodex Fall Risk Assessment could provide an age-adjusted index useful for classifying patients at "risk of fall."This was a cohort study conducted on 61 chronic patients, in stable conditions, having a history of ataxia, difficulty in walking or loss of balance, and aged >64 years. These patients were coming from home to our Institute undergoing a period of in-hospital standard rehabilitation. Assessment of clinical parameters was performed at entry. Functional scales (Functional Independence Measure [FIM] for motor and cognitive function, Barthel G, Tinetti POMA), and the Biodex Fall Risk Index (FRI) were performed at entry and discharge. The Normalized FRI, obtained adjusting FRI to the reported maximum predictive FRI for the relevant age, identified 2 types of patients: those with a greater risk of fall than expected for that age, labeled Case 1 (Normalized FRI>1); and those with an equal or even lesser risk of fall than expected for that age, labeled Case 0 (Normalized FRI≤1).FRI, Normalized FRI as well as independent variables as age, sex, pathology group, FIM, BarthelG, were considered in a multiple regression analysis to predict the functional improvement (i.e., delta Tinetti Total score) after rehabilitation.Normalized FRI is useful in assessing patients at risk of falls both before and after rehabilitation. At admission, the Normalized FRI evidenced high fall risk in 46% of patients (Case 1) which decreased to 12% after rehabilitation, being greater than age-predicted in 7 patients (Case 1-1) despite the functional improvement observed after the rehabilitation treatment. Normalized FRI evidenced Case 1-1 patients as neurological, "very old" (86% in age-group 75-84 years), and with serious events at 18 to 24 months' follow-up. Normalized FRI, but not FRI, at admission was a predictor of improvement in Tinetti Total scores.The normalized FRI effectively indicated patients at higher risk of fall, in whom health deterioration, falls, or cognitive decline was later documented at follow-up. The normalized FRI could be a standardized measure for identifying frailer patients becoming a further criterium of discharge home and marker of fall risk at home.

7 CFR 51.3418 - Optional test for fry color.

Code of Federal Regulations, 2011 CFR

2011-01-01

... 7 Agriculture 2 2011-01-01 2011-01-01 false Optional test for fry color. 51.3418 Section 51.3418... color. Fry color may be determined in accordance with contract specifications by using the Munsell Color...°F or 21/2 minutes at 375°F. 5 Munsell Color Standards for Frozen French Fried Potatoes, Third...

7 CFR 51.3418 - Optional test for fry color.

Code of Federal Regulations, 2012 CFR

2012-01-01

... 7 Agriculture 2 2012-01-01 2012-01-01 false Optional test for fry color. 51.3418 Section 51.3418... color. Fry color may be determined in accordance with contract specifications by using the Munsell Color...°F or 21/2 minutes at 375°F. 5 Munsell Color Standards for Frozen French Fried Potatoes, Third...

A foundation for initial attack simulation: the Fried and Fried fire containment model

Treesearch

Jeremy S. Fried; Burton D. Fried

2010-01-01

The Fried and Fried containment algorithm, which models the effect of suppression efforts on fire growth, allows simulation of any mathematically representable fire shape, provides for "head" and "tail" attack tactics as well as parallel attack (building fireline parallel to but at some offset distance from the free-burning fire perimeter, alone and...

31 CFR 585.207 - Prohibited transportation-related transactions involving the FRY (S&M).

Code of Federal Regulations, 2010 CFR

2010-07-01

... transactions involving the FRY (S&M). 585.207 Section 585.207 Money and Finance: Treasury Regulations Relating... transactions involving the FRY (S&M). Except as otherwise authorized, the following are prohibited: (a) Any... transportation to or from the FRY (S&M); (b) The provision of transportation to or from the United States by: (1...

7 CFR 51.3418 - Optional test for fry color.

Code of Federal Regulations, 2010 CFR

2010-01-01

... 7 Agriculture 2 2010-01-01 2010-01-01 false Optional test for fry color. 51.3418 Section 51.3418... color. Fry color may be determined in accordance with contract specifications by using the Munsell Color...°F or 21/2 minutes at 375°F. 5 Munsell Color Standards for Frozen French Fried Potatoes, Third...

A comparison of mutagen production in fried ground chicken and beef: effect of supplemental creatine.

PubMed

Knize, M G; Shen, N H; Felton, J S

1988-11-01

Ground chicken breast and ground beef with either endogenous or a 10-fold increase in the concentration of creatine were fried at 220 degrees C for 10 min per side. One patty (100 g) of chicken meat yielded 120,000 Salmonella (TA1538) revertants following metabolic activation. The pan residues had 39% of the total activity. Added creatine (10-fold the endogenous level) increased mutagen yields an average of 2-fold. Beef cooked under identical conditions yielded 150,000 revertants/100 g for the meat patties and pan residues combined. Added creatine to beef prior to cooking increased mutagen yields 3-fold. The mutagenic profiles following initial HPLC separation showed that chicken samples with endogenous or added creatine were remarkably similar. Chicken and beef HPLC mutagenicity profiles were also similar to each other, but not identical. This suggests that the general mutagen-forming reactions with the two different types of muscle are qualitatively similar with only minor quantitative differences. The pan residues from both meat types with and without added creatine showed some significant differences in the mutagen peak profile. This work suggests that the types of mutagens formed in chicken are similar to those formed in beef and that creatine appears to be involved in the formation of all the mutagenic compounds produced from fried muscle tissue.

31 CFR 585.507 - Certain exportations to the FRY (S&M) authorized.

Code of Federal Regulations, 2010 CFR

2010-07-01

... 31 Money and Finance: Treasury 3 2010-07-01 2010-07-01 false Certain exportations to the FRY (S&M... exportations to the FRY (S&M) authorized. (a) All transactions ordinarily incident to the exportation of any item, commodity, or product from the United States to or destined for the FRY (S&M) are authorized if...

Comparison of the frying performance of olive oil and palm superolein.

PubMed

Romano, Raffaele; Giordano, Anella; Vitiello, Simona; Grottaglie, Laura Le; Musso, Salvatore Spagna

2012-05-01

Deep-fat frying is an important method of food preparation in which foods are immersed in hot oil. Repeated use of frying oils is a common practice, and in the presence of atmospheric oxygen it produces various undesirable reactions in used oils. Stable frying oils usually require low linolenic acid (LnA < 3%), increased oleic acid (OA > 40%), and decreased linoleic acid (LA < 50%). The aim of this study was to establish the behavior of palm superolein (PSO) (OA 45%; LA 12.5%; LnA 0.2%) and olive oil (OO) during repeated, discontinuous deep frying of French fries. The behavior of the oils under controlled heating conditions was also studied by maintaining all of the process variables the same as those in deep frying, except that there was no food in the oil. The PSO selected to be tested in this study may represent an alternative to OO as a frying medium. Although PSO presented a faster increase in some oxidation indices, such as free fatty acid and total polar compounds, for other indicators, PSO showed better behavior than OO (less formation of C8:0 and lower peroxide value). © 2012 Institute of Food Technologists®

Nutrition, sensory evaluation, and performance analysis of hydrogenated frying oils.

PubMed

Hack, Danielle M; Bordi, Peter L; Hessert, S William

2009-12-01

The Food and Drug Administration now requires labeling of trans fats on nutrition labels, a decision that has created a push to reformulate deep-fat frying oils. Prior to the passage of this law, frying oils contained trans fats because trans fats made the oils more stable and thus allowing for longer frying usage. In the present study, oil performance, sensory evaluation and nutritional analysis was conducted on trans fat-free oils through a 10-day degradation process using French fries to break down the oil. The goal of the study was to test oil stability and nutrition analysis and to learn consumer preference between trans fat and trans fat-free oils. Sensory evaluation indicated a preference for fries composed from trans fat-free oil mixtures. The most stable oils were also combination oils. Based on these findings, industry representatives considering using the trans fat-free frying oils should consider using blended oils instead, which met customers' taste preference and minimized oil rancidity and usage.

Effects of a homologous series of linear alcohol ethoxylate surfactants on fathead minnow early life stages.

PubMed

Lizotte, R E; Wong, D C; Dorn, P B; Rodgers, J H

1999-11-01

Effects of a homologous series of three primarily linear alcohol ethoxylate surfactants were studied in laboratory flow-through 28-day early-life-stage tests with fathead minnow (Pimephales promelas Rafinesque). Surfactants were a C(9-11), C(12-13), and C(14-15) with an average of 6, 6.5, and 7 ethylene oxide units per mole of alcohol, respectively. Average measured surfactant recoveries were 103%, 81%, and 79% of nominal concentrations for the C(9-11) EO 6, C(12-13) EO 6.5, and C(14-15) EO 7 studies, respectively. Embryo survival at 48 h was not adversely affected at any of the concentrations tested. Impaired hatching and deformed fry were observed only in the C(12-13) EO 6.5 study. The 28-day LC50 values were 4.87, 2.39, and 1.02 mg/L for the C(9-11) EO 6, C(12-13) EO 6.5, and C(14-15) EO 7 surfactants, respectively. The corresponding NOECs for survival were 1.01, 1.76, and 0.74 mg/L. Posthatch fry growth was more sensitive than survival for the C(12-13) EO 6.5 and C(14-15) EO 7 surfactants. Survival of posthatch fry decreased with increasing surfactant alkyl chain length. Twenty-eight-day laboratory data were compared to 96-h laboratory, 10-day laboratory and 30-day stream mesocosm data for fathead minnow previously determined for these surfactants. Survival endpoints from the different exposures were comparable and only varied within a factor of two. Similarity of results suggests that it is possible to effectively use 96-h, 10-day, or 28-day laboratory data to predict environmental effects concentrations of these surfactants for fish. http://link.springer-ny. com/link/service/journals/00244/bibs/37n4p536.html

Effect of baking of sardine (Sardina pilchardus) and frying of anchovy (Engraulis encrasicholus) in olive and sunflower oil on their quality.

PubMed

Zotos, Anastasios; Kotaras, Akylas; Mikras, Emmanouil

2013-02-01

Quality changes due to oven-baking of sardine for 20, 40, 50 and 60 min and due to deep frying of anchovy for 2, 3, 4 and 5 min in olive and sunflower oil were studied. Linear increase in total losses with the time of processing was observed. A linear inverse relationship was observed between moisture/lipid and moisture/protein due to time of baking of sardines and time of frying of anchovies (wet matter). However, no changes were detected in sardine samples due to time of baking (dry matter), while a reduction in proteins and ash followed by an increase in lipids was detected in fried anchovies due to time of frying (dry matter). The fatty acid profiles indicated that a rich in EPA + DHA (33.16%) and in ω-3/ω-6 ratio (9.40) baked sardines can be produced in 20 min at 200 °C. The fatty acid profiles of fried anchovies tremendously changed, indicating entirely different products. Olive oil is probably a better medium to fry fish products, since either the two beneficial fatty acids (EPA and DHA) detected at higher concentrations in anchovies fried in olive oil or the ω-3/ω-6 ratio remained at higher values (0.71-2.56). An increase of cholesterol and squalene content with increasing the time of baking was detected in sardine samples, probably due to decline of moisture content. On the contrary, cholesterol significantly reduced due to frying of anchovy in olive oil. Simultaneously squalene concentration significantly and linearly increased, from 3.87 mg/100 g in the unprocessed anchovies to 73.25 mg/100 g in the samples fried for 5 min, indicating its existence at beneficial levels, besides low cholesterol concentration detected in fried olive oil and squalene concentration gradually and linearly decreased, confirming the absorption from the anchovy samples. Similar was the changes of cholesterol and squalene in anchovies samples fried in sunflower oil.

Effects of a glucocorticoid receptor agonist, dexamethasone, on fathead minnow reproduction, growth, and development.

PubMed

LaLone, Carlie A; Villeneuve, Daniel L; Olmstead, Allen W; Medlock, Elizabeth K; Kahl, Michael D; Jensen, Kathleen M; Durhan, Elizabeth J; Makynen, Elizabeth A; Blanksma, Chad A; Cavallin, Jenna E; Thomas, Linnea M; Seidl, Sara M; Skolness, Sarah Y; Wehmas, Leah C; Johnson, Rodney D; Ankley, Gerald T

2012-03-01

Synthetic glucocorticoids are pharmaceutical compounds prescribed in human and veterinary medicine as anti-inflammatory agents and have the potential to contaminate natural watersheds via inputs from wastewater treatment facilities and confined animal-feeding operations. Despite this, few studies have examined the effects of this class of chemicals on aquatic vertebrates. To generate data to assess potential risk to the aquatic environment, we used fathead minnow 21-d reproduction and 29-d embryo-larvae assays to determine reproductive toxicity and early-life-stage effects of dexamethasone. Exposure to 500 µg dexamethasone/L in the 21-d test caused reductions in fathead minnow fecundity and female plasma estradiol concentrations and increased the occurrence of abnormally hatched fry. Female fish exposed to 500 µg dexamethasone/L also displayed a significant increase in plasma vitellogenin protein levels, possibly because of decreased spawning. A decrease in vitellogenin messenger ribonucleic acid (mRNA) expression in liver tissue from females exposed to the high dexamethasone concentration lends support to this hypothesis. Histological results indicate that a 29-d embryo-larval exposure to 500 µg dexamethasone/L caused a significant increase in deformed gill opercula. Fry exposed to 500 µg dexamethasone/L for 29 d also exhibited a significant reduction in weight and length compared with control fry. Taken together, these results indicate that nonlethal concentrations of a model glucocorticoid receptor agonist can impair fish reproduction, growth, and development. Copyright © 2011 SETAC.

Effect of Initial Headspace O2 Level on the Growth and Volatile Metabolite Production of Leuconostoc Mesenteriodes and the Microbial and Sensorial Quality of Modified Atmosphere Packaged Par-Fried French Fries.

PubMed

Samapundo, Simbarashe; Mujuru, Felix Mugove; de Baenst, Ilse; Denon, Quenten; Devlieghere, Frank

2016-02-01

This study evaluated the effect of residual O2 level (0% to 5%) on microbial growth and volatile metabolite production on par-fried French fries packaged in a modified atmosphere with 60% CO2 (rest N2 ) at 4 °C. The results obtained showed that the initial headspace (IH) O2 level had an effect on growth of Leuconostoc mesenteroides on French fry simulation agar, whereby growth was slightly faster under 5% O2 . In terms of quantity, ethanol, 2-methyl-1-propanol, and dimethyl disulphide were the most significant volatile metabolites produced by L. mesenteroides. The production of ethanol by L. mesenteroides was highest on simulation agar packaged under low IH O2 levels (0% to 1%), indicating that the fermentative metabolism was induced under these conditions. In agreement with the results observed on the simulation medium, growth of native lactic acid bacteria was faster under an IH O2 level of 5%. In addition, ethanol, 2-methyl-1-propanol, and dimethyl disulphide were also quantitatively the most important volatile metabolites. However, in contrast, greater quantities of ethanol and dimethyl disulphide were produced on par-fried French fries packaged under 5% O2 . This was attributed to the limited growth of the native flora on the par-fried French fries under residual O2 levels of 0% and 1%. Although some significant differences (P < 0.05) occurred between the French fries packaged in 0%, 1%, and 5 % residual O2 during storage, all products were considered to be acceptable for consumption. The results of this study can be used to optimize the shelf-life of packaged chill stored potato products. © 2016 Institute of Food Technologists®

Pre-pregnancy fried food consumption and the risk of gestational diabetes mellitus: a prospective cohort study

PubMed Central

Bao, Wei; Tobias, Deirdre K.; Olsen, Sjurdur F.; Zhang, Cuilin

2014-01-01

Aims/hypothesis Fried foods are frequently consumed in Western countries. However, the health effects of frequent fried food consumption in humans are not well understood. We aimed to prospectively examine the association between pre-pregnancy fried food consumption and risk of incident gestational diabetes mellitus (GDM). Methods We included 21,079 singleton pregnancies from 15,027 women in the Nurses’ Health Study II cohort. Since 1991 and every 4 years thereafter, we collected diet information, including consumption of fried foods at home and away from home, using a validated food frequency questionnaire. We used generalised estimating equations with log-binomial models to estimate the RRs and 95% CIs. Results We documented 847 incident GDM pregnancies during 10 years of follow-up. After adjustment for age, parity, dietary and non-dietary factors, the RRs (95% CIs) of GDM among women who consumed total fried foods 1–3, 4–6 and ≥ 7 times/week, compared with those who consumed it less than once/week, were 1.13 (0.97, 1.32), 1.31 (1.08, 1.59) and 2.18 (1.53, 3.09), respectively (p for trend < 0.001). The association persisted after further adjustment for BMI (p for trend = 0.01). When analysed separately, we found a significant association of GDM with fried food consumption away from home, but not with fried food consumption at home. Conclusions/interpretation Frequent fried food consumption, particularly away from home, was significantly associated with a greater risk of incident GDM. Our study indicates potential benefits of limiting fried food consumption in the prevention of GDM in women of reproductive age. PMID:25303998

Association between fried food consumption and hypertension in Korean adults.

PubMed

Kang, Yunjin; Kim, Jihye

2016-01-14

The present study explored the relationships between fried food consumption and metabolic risk factors and hypertension in Korean adults. The study was based on the fifth Korean National Health and Nutrition Examination Survey between 2010 and 2011. A total of 9221 Korean adults aged ≥19 years were studied. Fried food consumption was assessed using a validated FFQ. Metabolic risk factors such as waist circumference, fasting plasma glucose (FPG), TAG, HDL-cholesterol and systolic and diastolic blood pressure (SBP and DBP) were measured. Hypertension was defined as SBP≥140 mmHg, DBP≥90 mmHg or current use of antihypertensive medication. Adjusted OR for elevated blood pressure significantly increased in men (OR 1·62; 95% CI 1·11, 2·37; P(trend)=0·0447) and women (OR 2·20; 95% CI 1·21, 4·00; P(trend)=0·0403) with a greater than twice a week consumption of fried food compared with those who rarely consumed fried food. However, fried food consumption was not associated with other metabolic risk factors (abdominal obesity, high FPG, hypertriacylglycerolaemia, low HDL-cholesterol and the metabolic syndrome). The adjusted OR for hypertension increased by 2·4-fold in women (OR 2·37; 95% CI 1·19, 4·72; P(trend)=0·0272) with a greater than twice a week fried food consumption compared with those who rarely consumed it. No significant association was found between fried food consumption and hypertension in men. This study suggests that frequent fried food consumption is associated with hypertension in Korean women. Further studies are needed to investigate the effect of different types of fried foods on hypertension.

International survey among orthopaedic trauma surgeons: Lack of a definition of fracture-related infection.

PubMed

Morgenstern, M; Moriarty, T F; Kuehl, R; Richards, R G; McNally, M A; Verhofstad, M H J; Borens, O; Zalavras, C; Raschke, M; Kates, S L; Metsemakers, W J

2018-03-01

Fracture-related infection (FRI) is one of the most challenging musculoskeletal complications in orthopaedic-trauma surgery. Although the orthopaedic community has developed and adopted a consensus definition of prosthetic joint infections (PJI), it still remains unclear how the trauma surgery community defines FRI in daily clinical practice or in performing clinical research studies. The central aim of this study was to survey the opinions of a global network of trauma surgeons on the definitions and criteria they routinely use, and their opinion on the need for a unified definition of FRI. The secondary aims were to survey their opinion on the utility of currently used definitions that may be at least partially applicable for FRI, and finally their opinion on the important clinical parameters that should be considered as diagnostic criteria for FRI. An 11-item questionnaire was developed to cover the above-mentioned aims. The questionnaire was administered by SurveyMonkey and was sent via blast email to all registered users of AO Trauma (Davos, Switzerland). Out of the 26'563 recipients who opened the email, 2'327 (8.8%) completed the questionnaire. Nearly 90% of respondents agreed that a consensus-derived definition for FRI is required and 66% of the surgeons also agreed that PJI and FRI are not equal with respect to diagnosis, treatment and outcome. Furthermore, "positive cultures from microbiology testing", "elevation of CRP", "purulent drainage" and "local clinical signs of infection" were voted the most important diagnostic parameters for FRI. This international survey infers the need for a consensus definition of FRI and provides insight into the clinical parameters seen by an international community of trauma surgeons as being critical for defining FRI. Copyright © 2018 Elsevier Ltd. All rights reserved.

Effects of triploidy induction on antioxidant defense status in rainbow trout (Oncorhynchus mykiss) during early development.

PubMed

Taghipoor, Kaveh; Keyvanshokooh, Saeed; Salati, Amir Parviz; Pasha-Zanoosi, Hossein; Babaheydari, Samad Bahrami

2016-08-01

The objective of the present study was to examine the antioxidant status of rainbow trout (Oncorhynchus mykiss) during the early stages of development (fertilized egg, eyed egg, alevin and fry) as an effect of triploidy induction. Eggs and milt were taken from eight females and six males. After insemination, the eggs were incubated at 10°C for 10min. Half of the fertilized eggs were then subjected to heat-shock for 10min submerged in a 28°C water bath to induce triploidy. The remainder were incubated normally and used as diploid controls. Three batches of eggs were randomly selected from each group (control and heat-shocked) and were incubated at 10-11°C under the same environmental conditions in hatchery troughs until the fry stage. Triplicate samples of fertilized eggs from each experimental group were randomly selected 1.5h post-fertilization and at the eyed egg stage of development (18 days post-fertilization, dpf). At 27 dpf, triplicate samples of alevins were chosen from each group. Based on ploidy determination experiment performed on both groups, nine diploid and nine triploid fry (76 dpf) were also selected. The triploidy induction success rate was 87.1%. Vitamin C was in lesser concentrations in fertilized eggs and eyed eggs of the heat-shock treatment group as compared with eggs of the diploid group. Alevins of the heat-shock treatment group had a lower superoxide dismutase (SOD) activity than alevins of the diploid group. Glutathione peroxidase (GPx) level was greater in fertilized eggs and alevins of the heat-shock treatment group as compared to diploids. Catalse (CAT) activity was greater in fertilized eggs, alevins and fry of the heat-shock treatment group than those of the diploid group. Malondialdehyde (MDA), as an index of lipid peroxidation, was in greater concentration in fertilized eggs of the group that was heat-shocked, but it was lesser in alevins and fry of the group in which the eggs were heat-shocked as compared to diploid counterparts. The results demonstrate that heat-shock treatment leads to changes in the values of antioxidant enzymes such as SOD, CAT and GPx, and low molecular weight free-radical scavengers such as vitamin C, as well as level of lipid peroxidation. Copyright © 2016 Elsevier B.V. All rights reserved.

What Are the Types of Fat?

MedlinePlus

... High-fat cuts of meat (beef, lamb, pork) Chicken with the skin Whole-fat dairy products (cream/ ... margarine Vegetable shortening Fried foods (French fries, fried chicken, chicken nuggets, breaded fish) Candy bars Pre-mixed ...

Shelf life prediction of canned fried-rice using accelerated shelf life testing (ASLT) arrhenius method

NASA Astrophysics Data System (ADS)

Kurniadi, M.; Bintang, R.; Kusumaningrum, A.; Nursiwi, A.; Nurhikmat, A.; Susanto, A.; Angwar, M.; Triwiyono; Frediansyah, A.

2017-12-01

Research on shelf-life prediction of canned fried rice using Accelerated Shelf-life Test (ASLT) of Arrhenius model has been conducted. The aim of this research to predict shelf life of canned-fried rice products. Lethality value of 121°C for 15 and 20 minutes and Total Plate count methods are used to determine time and temperatures of sterilization process.Various storage temperatures of ASLT Arrhenius method were 35, 45 and 55°C during 35days. Rancidity is one of the derivation quality of canned fried rice. In this research, sample of canned fried rice is tested using rancidity value (TBA). TBA value was used as parameter which be measured once a week periodically. The use of can for fried rice without any chemical preservative is one of the advantage of the product, additionaly the use of physicalproperties such as temperature and pressure during its process can extend the shelf life and reduce the microbial contamination. The same research has never done before for fried rice as ready to eat meal. The result showed that the optimum conditions of sterilization process were 121°C,15 minutes with total plate count number of 9,3 × 101 CFU/ml. Lethality value of canned fried rice at 121°C,15 minutes was 3.63 minutes. The calculated Shelf-life of canned fried rice using Accelerated Shelf-life Test (ASLT) of Arrhenius method was 10.3 months.

[Рroblems of ensuring the safety of deep-fried fast food products].

PubMed

Simakova, I V; Perkel, R L; Kutkina, M N; Volovey, A G

There are no doubts that fast-food restaurants, where deep-frying is actively used, are now very popular in Russia. This article focuses on the problems of deep-fried food safety. During deep-frying a considerable amount of fat penetrates the food. That is why the safety of deep-fried food depends on the fat safety and quality, on the level of fat absorption, and on the intensity of oxidative changes of fat during storage. This article contains the results of the research, which demonstrate that in order to insure the safety of fast-food products it is necessary to introduce into normative and technical documents the following standards: peroxide value, acid value, content of oxidation products insoluble in petroleum ether, and content of epoxides in fat phase and to food mass. According to the current norms on content of oxidation products in deep-frying fat and allowed level of fat absorption by a food product equal to 20%, the recommended level of oxidation products insoluble in petroleum ether for French fries is not higher than 0.2% to the food mass. As a temporary measure we can recommend the level of epoxides not higher than 5 mmol/kg to the food mass. It is important to control the content of trans-isomers in deepfrying fat, it must be not higher than 2% of fatty acid mass. In order to lower fat absorption during French fries production it is recommended to use halffinished products of high readiness, and to air fry.

Aggression and feeding of hatchery-reared and naturally reared steelhead (Oncorhynchus mykiss) fry in a laboratory flume and a comparison with observations in natural streams

USGS Publications Warehouse

Riley, S.C.; Tatara, C.P.; Scheurer, J.A.

2005-01-01

We quantified the aggression and feeding of naturally reared steelhead (Oncorhynchus mykiss) fry stocked into a laboratory flume with naturally reared fry or hatchery-reared fry from conventional and enriched rearing environments at three densities in the presence and absence of predators, and compared the aggression and feeding observed in the flume to that observed in two streams. Steelhead fry attack rate increased with density and was reduced in the presence of predators, but was not affected by rearing treatment. Threat rate appeared to increase with density and was significantly affected by rearing treatment combination, but was not significantly affected by predator presence. Feeding rate was not affected by density or rearing treatment, but was reduced in the presence of predators. The rate of aggression by steelhead fry in two streams was lower than that observed in the laboratory and did not increase with density. Rates of aggression and feeding of hatchery-reared and wild steelhead fry were not significantly different in the streams. Overall, we found no evidence that hatchery rearing environments caused higher aggression in steelhead fry. Laboratory observations of salmonid aggression, particularly at high density, may not reflect aggression levels in the wild. ?? 2005 NRC.

Effect of cooking method (baking compared with frying) on acrylamide level of potato chips.

PubMed

Palazoğlu, T Koray; Savran, Derya; Gökmen, Vural

2010-01-01

The effect of cooking method (baking compared with frying) on acrylamide level of potato chips was investigated in this study. Baking and frying experiments were conducted at 170, 180, and 190 degrees C using potato slices with a thickness of 1.4 mm. Raw potatoes were analyzed for reducing sugars and asparagine. Surface and internal temperatures of potato slices were monitored during the experiments to better explain the results. Fried and baked chips were analyzed for acrylamide content using an LC-MS method. The results showed that acrylamide level of potato chips prepared by frying increased with frying temperature (19.6 ng/g at 170 degrees C, 39 ng/g at 180 degrees C, and 95 ng/g at 190 degrees C). In baking, however, the highest acrylamide level was observed in potato chips prepared at 170 degrees C (47.8 ng/g at 170 degrees C, 19.3 ng/g at 180 degrees C, and 29.7 ng/g at 190 degrees C). The results showed that baking at 170 degrees C more than doubled the acrylamide amount that formed upon frying at the same temperature, whereas at 180 and 190 degrees C, the acrylamide levels of chips prepared by baking were lower than their fried counterparts.

Effect of processing conditions on the quality characteristics of barley chips.

PubMed

Prakash, Jyoti; Naik, H R; Hussain, Syed Zameer; Singh, Baljit

2015-01-01

The aim of the present study was to study the effect of lime concentration, frying temperature and frying time on quality characteristics of barley chips. Effect of salt concentration and packaging material on the quality and stability of the product was also studied during 180 days of storage under ambient conditions. An increase in fat content of chips was observed with the increase in lime concentration, frying temperature and time, whereas a decreasing trend was observed in moisture content of chips. An increase in amylose content of chips was observed during frying. However, it was found that the amylopectin in chips decreased during frying as frying temperature and time was increased. An increase in colour difference (ΔE) and crispness was noted in chips during frying as frying temperature and time increased. With the increase in lime concentration (0.5 and 1.0 %) both ΔE and break force of chips was found decreased. The results further revealed that there was gradual decrease in fat (%) and amylopectin (%) during storage, whereas moisture (%) and amylose (%) increased during storage period. Organoleptic evaluation of the product revealed that scores of colour, texture, flavour and over all acceptability decrease during storage. However the treatment (salt 2 % and aluminium based laminate) recorded better score with respect to colour, flavour, texture and overall acceptability.

77 FR 24268 - Agency Information Collection (Dependents' Application for VA Educational Benefits) Activity...

Federal Register 2010, 2011, 2012, 2013, 2014

2012-04-23

.../11 GI Bill Marine Gunnery Sergeant John David Fry Scholarship (Fry Scholarship) benefits. VA will use the information collected to determine whether a claimant qualifies for DEA or Fry Scholarship...

Snacks and sweetened drinks - children

MedlinePlus

... ingredients are not healthy snack choices. Avoid fried foods like French fries, onion rings, and other fried snacks. Talk to a nutritionist or your family's health care provider if you need ideas for healthy foods for your family.

Inhibition of Frying Oil Oxidation by Carbon Dioxide Blanketing.

PubMed

Totani, Nagao; Inoue, Ryota; Yawata, Miho

2016-06-01

The oxidation of oil starts, in general, from the penetration of atmospheric oxygen into oil. Inhibition of the vigorous oxidation of oil at deep-frying temperature under carbon dioxide flow, by disrupting the contact between oil and air, was first demonstrated using oil in a round bottom flask. Next, the minimum carbon dioxide flow rate necessary to blanket 4 L of frying oil in an electric fryer (surface area 690 cm(2)) installed with nonwoven fabric cover, was found to be 40 L/h. Then deep-frying of potato was done accordingly; immediately after deep-frying, an aluminum cover was placed on top of the nonwoven fabric cover to prevent the loss of carbon dioxide and the carbon dioxide flow was shut off. In conclusion, the oxidation of oil both at deep-frying temperature and during standing was remarkably inhibited by carbon dioxide blanketing at a practical flow rate and volume. Under the deep-frying conditions employed in this study, the increase in polar compound content was reduced to half of that of the control.

Effect of active edible coatings made by basil seed gum and thymol on oil uptake and oxidation in shrimp during deep-fat frying.

PubMed

Khazaei, Naimeh; Esmaiili, Mohsen; Emam-Djomeh, Zahra

2016-02-10

The effect of active coating treatments on oil uptake, moisture loss, lipid oxidation, texture, color, and sensory evaluation of shrimp after deep-fat frying process was investigated. Compared with the uncoated samples, coating treatments decreased the oil uptake and moisture loss of fried shrimp by 34.50 and 13.9%, respectively. Fried shrimp samples were analyzed for peroxide value (PV) and thiobarbituric acid (TBA). The most reduction in lipid oxidation (46.4% for PV and 40.8% for TBA) was observed when shrimp samples were coated with CS4 (containing 10% thyme), while the control samples had the highest values of PV and TBA after deep-fat frying process. Coated fried samples had significantly lower toughness and stiffness than control samples (P<0.05). In terms of sensory evaluation, there was no significant difference in color, smell, and taste among the treatments (P>0.05). However, for the texture, juiciness, chewiness, and overall acceptability, coated fried samples had higher scores than control. Copyright © 2015 Elsevier Ltd. All rights reserved.

Active Cooling of Oil after Deep-frying.

PubMed

Totani, Nagao; Yasaki, Naoko; Doi, Rena; Hasegawa, Etsuko

2017-10-01

Oil used for deep-frying is often left to stand after cooking. A major concern is oxidation during standing that might be avoidable, especially in the case of oil used repeatedly for commercial deep-frying as this involves large volumes that are difficult to cool in a conventional fryer. This paper describes a method to minimize oil oxidation. French fries were deep-fried and the oil temperature decreased in a manner typical for a commercial deep-fryer. The concentration of polar compounds generated from thermally oxidized oil remarkably increased at temperature higher than 100°C but little oxidation occurred below 60°C. Heating the oil showed that the peroxide and polar compound content did not increase when the oil was actively cooled using a running water-cooled Graham-type condenser system to cool the oil from 180°C to room temperature within 30 min. When French fries were fried and the oil was then immediately cooled using the condenser, the polar compound content during cooling did not increase. Our results demonstrate that active cooling of heated oil is simple and quite effective for inhibiting oxidation.

Food types and frying frequency affect the lipid oxidation of deep frying oil for the preparation of school meals in Korea.

PubMed

Koh, Eunmi; Surh, Jeonghee

2015-05-01

200 soybean oils used in school meals for deep frying were investigated to elucidate factors influencing lipid oxidation in the oils. The mean levels of moisture along with primary and secondary lipid oxidation products were significantly different among the oils used by the six schools. When comparing lipid oxidation products of frying oils used for four different food groups (vegetables, fish, meat or carbohydrate-rich foods), differences were found among them, with the values for the carbohydrate-rich group being the lowest. The vegetable group was higher in the contents of conjugated dienes and trienes, and lower for those of hydroperoxides and malondialdehyde. The mean values of malondialdehyde and p-anisidine value for the fish group were greater than those of the other groups. The levels of conjugated trienes and malondialdehyde increased with the frying frequency. These findings indicate that food types and frequency of frying play a role in determining the oil oxidation in deep fried foods in schools. Copyright © 2014 Elsevier Ltd. All rights reserved.

Effect of ultrasound dielectric pretreatment on the oxidation resistance of vacuum-fried apple chips.

PubMed

Shen, Xu; Zhang, Min; Bhandari, Bhesh; Guo, Zhimei

2018-02-15

In order to investigate the effect of ultrasound dielectric pretreatment on the oxidation resistance of vacuum-fried apple chips, apple slices were pretreated at ultrasonic powers of 150, 250 and 400 W for times of 10, 20 and 30 min before vacuum frying. The quality and oxidation resistance of fried apple were evaluated by testing the dielectric properties and comparing the moisture content, oil uptake, color, acid value (AV) and peroxide value (PV) of apple chips. Ultrasonic treatment significantly changed the dielectric properties of apple slices. Moisture and oil contents of apple chips decreased with increasing ultrasonic power and time. During storage, the color retention of fried apple chips processed by ultrasound was improved. AV and PV values of fried apple chips processed by ultrasound were lower, which improved their antioxidant properties. The results of the present study indicated that ultrasound dielectric pretreatment improved not only the quality of vacuum-fried apple chips but also their antioxidant properties. © 2018 Society of Chemical Industry. © 2018 Society of Chemical Industry.

Changes of Major Antioxidant Compounds and Radical Scavenging Activity of Palm Oil and Rice Bran Oil during Deep-Frying

PubMed Central

Abdul Hamid, Azizah; Pak Dek, Mohd Sabri; Tan, Chin Ping; Mohd Zainudin, Mohd Asraf; Wee Fang, Evelyn Koh

2014-01-01

Changes in antioxidant properties and degradation of bioactives in palm oil (PO) and rice bran oil (RBO) during deep-frying were investigated. The alpha (α)-tocopherol, gamma (γ)-tocotrienol and γ-oryzanol contents of the deep-fried oils were monitored using high performance liquid chromatography, and antioxidant activity was determined using 2-diphenyl-1-picryl hydrazyl (DPPH) radical scavenging activity. Results revealed that the antioxidant activity of PO decreased significantly (p < 0.05), while that of RBO was preserved after deep-frying of fries. As expected, the concentration of α-tocopherol in PO and γ-tocotrienol in both PO and RBO decreased significantly (p < 0.05) with increased frying. Results also showed that γ-tocotrienol was found to be more susceptible to degradation compared to that of α-tocopherol in both PO and RBO. Interestingly, no significant degradation of α-tocopherol was observed in RBO. It is suggested that the presence of γ-oryzanol and γ-tocotrienol in RBO may have a protective effect on α-tocopherol during deep-frying. PMID:26785067

Influence of Picual olive ripening on virgin olive oil alteration and stability during potato frying.

PubMed

Olivero-David, Raul; Mena, Carmen; Pérez-Jimenez, M Angeles; Sastre, Blanca; Bastida, Sara; Márquez-Ruiz, Gloria; Sánchez-Muniz, Francisco J

2014-12-03

Ripening modifies oil attributes and composition. However, the influence of olive ripening on virgin olive oil (VOO) thermal oxidative stability on food-frying has not been studied yet. Oils from Picual olives of low (VOO1), medium (VOO2), and high (VOO3) ripeness were obtained, and their thermal oxidative stability during 40 potato-fryings was tested. Unused VOO1 showed higher antioxidant content and oxidative stability than VOO2 and VOO3. Polar compounds (PC), oligomers, and altered fatty acid methyl esters (polar-FAME) increased, whereas linoleic acid, polyphenols, and tocopherols decreased in the three VOOs through frying. The alteration was lower in VOO1, followed by VOO2 (0.105, 0.117, and 0.042 g/100 g oil less of PC, oligomers and polar-FAME per frying, respectively, in VOO1 than in VOO3). In conclusion, VOO obtained from low-ripeness Picual olives should be preferred when frying fresh-potatoes due to its higher thermal and oxidative stability, permitting a higher number of potato-frying uses.

Heterocyclic Aromatic Amines in Domestically Prepared Chicken and Fish from Singapore Chinese Households

DOE Office of Scientific and Technical Information (OSTI.GOV)

Salmon, C P; Knize, M G; Felton, J S

Chicken and fish samples prepared by 42 Singapore Chinese in their homes were obtained. Researchers were present to collect data on raw meat weight, cooking time, maximum cooking surface temperature, and cooked meat weight. Each participant prepared one pan-fried fish sample and two pan-fried chicken samples, one marinated, one not marinated. The cooked samples were analyzed for five heterocyclic aromatic amine (HAA) mutagens, including MeIQx (2-amino 3,8-dimethylimidazo[4,5-f]quinoxaline); 4,8-DiMeIQx (2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline); 7,8-DiMeIQx (2-amino-3,7,8-trimethylimidazo[4,5-f]quinoxaline); PhIP (2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine), and IFP (2-amino-(1,6-dimethylfuro[3,2-e]imidazo [4,5-b])pyridine). A paired Student's t-test showed that marinated chicken had lower concentrations of PhIP (p<0.05), but higher concentrations of MeIQx (p<0.05) and 4,8-DiMeIQx (p<0.001)more » than non-marinated chicken, and also that weight loss due to cooking was less in marinated chicken than in non-marinated chicken (p<0.001). Interestingly, the maximum cooking surface temperature was higher for fish than for either marinated or non-marinated chicken (P<0.001), yet fish was lower in 4,8-DiMeIQx per gram than marinated or non-marinated chicken (p<0.001), lower in PhIP than non-marinated chicken (P<0.05), and lost less weight due to cooking than either marinated or non-marinated chicken (P<0.001). Fish was also lower in MeIQx and 7,8-DiMeIQx than marinated chicken (P<0.05). This study provides new information on HAA content in the Singapore Chinese diet.« less

Movement and feeding ecology of recently emerged steelhead in Lake Ontario tributaries

USGS Publications Warehouse

Johnson, James H.; McKenna, James E.; Douglass, Kevin A.

2012-01-01

Steelhead (Oncorhynchus mykiss) ascend several Lake Ontario tributaries to spawn and juveniles are often the most abundant salmonid where spawning is successful. Movement and diet of recently emerged subyearling steelhead were examined in three New York tributaries of Lake Ontario. Downstream movement occurred mainly at night and consisted of significantly smaller fry that were feeding at lower levels than resident fry. Fry fed at the highest rate during the day and chironomids and baetids were the main components of their diet. The diet composition of steelhead fry was closely associated with the composition of the benthos in Trout Brook but more similar to the composition of the drift in the other streams. Daily ration was similar among streams, ranging from 10.2 to 14.3%. These findings are consistent with previous findings on the ecology of steelhead fry, as well as fry of other salmonid species

Changes in chemical composition of frozen coated fish products during deep-frying.

PubMed

Pérez-Palacios, Trinidad; Petisca, Catarina; Casal, Susana; Ferreira, Isabel M P L V O

2014-03-01

This work evaluates the influence of deep-frying coated fish products on total fat, fatty acid (FA) and amino acid profile, and on the formation of volatile compounds, with special attention on furan and its derivatives due to their potential harmful characteristics. As expected, deep-frying in sunflower oil increased linoleic acid content, but total fat amount increased only by 2% on a dry basis. Eicosapentanoic and docosahexanoic acids were preserved while γ- and α-linoleic acids were oxidised. Deep-frying also induces proteolysis, releasing free AA, and the formation of volatile compounds, particularly aldehydes and ketones arising from polyunsaturated FA. In addition, high quantities of furanic compounds, particularly furan and furfuryl alcohol, are generated during deep-frying coated fish. The breaded crust formed could contribute simultaneously for the low uptake of fat, preservation of long chain n-3 FA, and for the high amounts of furanic compounds formed during the deep-frying process.

Effect of whole wheat flour on the quality, texture profile, and oxidation stability of instant fried noodles.

PubMed

Cao, Xinlei; Zhou, Sumei; Yi, Cuiping; Wang, Li; Qian, Haifeng; Zhang, Hui; Qi, Xiguang

2017-12-01

The effects of whole wheat flour (WWF) on pasting properties of instant fried noodle dry mix and quality of final product were investigated in this research. Refined wheat flour in the recipe for instant-fried noodle was replaced by WWF at different levels. The peak and final viscosities were significantly and negatively correlated to WWF substitution level. With increasing WWF level, the hardness, cohesiveness, adhesiveness, and resilience values of instant fried noodles decreased by 11.63, 16.23, 16.67, 20.00%, respectively. WWF darkened noodle's surface color and increased its oil content (26.63%). A porous and less uniformed structure of the WWF instant fried noodles was observed by a scanning electron microscope. Moreover, the WWF incorporation lowered peroxide values of the instant fried noodles during storage. In conclusion, even though the oil content increased, WWF was helpful to inhibit the oil oxidation and produce instant fried noodles with softer texture and less sticky surface. Refined wheat flour in the recipe for instant-fried noodle was replaced by whole wheat flour (WWF), which is rich in dietary fibers, vitamins, and other bioactive compounds. The addition of WWF delayed the retrogradation tendency of starch in the dry mix. WWF-added instant noodles had softer texture, less sticky surface, and lower peroxide value. Based on the results of this study, the refined wheat flour in the recipe for instant-fried noodle could be partially replaced by WWF to make noodles with better texture profile and higher consumer acceptance. © 2017 Wiley Periodicals, Inc.

Tastier and healthier alternatives to French fries.

PubMed

Rommens, Caius M; Shakya, Roshani; Heap, Mark; Fessenden, Kristi

2010-05-01

The effect of both the origin and shape of potato cuts on fry quality was investigated in this study. Linear strips from the inner core of tubers were compared to those from outer tissues, both before and after processing, and strips from either specific tissues or whole peeled tubers were also evaluated against ring-shaped cuts. Both strips and rings had 0.7 cm sides and, in most cases, a volume of 4.9 cm(3). They were analyzed for moisture content, antioxidants, asparagine, and reducing sugars. The material was then blanched, dipped in 0.5% disodium acid pyrophosphate and 0.3% glucose, dried at 77 degrees C, par-fried in soybean oil at 191 degrees C, and finish-fried at 168 degrees C. The fried product was analyzed for sensory characteristics and oil, salt, and acrylamide content. Our results showed that strips from the inner core absorbed 28% more oil and exhibited inferior sensory characteristics compared to strips from the outer parts. The extended drying and frying times needed to match the crispness and flavor of inner strips to those of regularly fried outer strips resulted in a further increased absorption of oil and, importantly, triggered a 163% increase in levels of the toxic Maillard reaction product acrylamide. Potato rings consisted of higher dry matter material, contained more antioxidants, and had a lower surface-to-volume ratio than the conventional linear strips. Upon processing, they also absorbed 22% less oil, contained 26% less salt, and displayed superior sensory properties. Thus, ring fries may represent an attractive alternative to French fries as processed staple food.

Extension of FRI for modeling of electrocardiogram signals.

PubMed

Quick, R Frank; Crochiere, Ronald E; Hong, John H; Hormati, Ali; Baechler, Gilles

2012-01-01

Recent work has developed a modeling method applicable to certain types of signals having a "finite rate of innovation" (FRI). Such signals contain a sparse collection of time- or frequency-limited pulses having a restricted set of allowable pulse shapes. A limitation of past work on FRI is that all of the pulses must have the same shape. Many real signals, including electrocardiograms, consist of pulses with varying widths and asymmetry, and therefore are not well fit by the past FRI methods. We present an extension of FRI allowing pulses having variable pulse width (VPW) and asymmetry. We show example results for electrocardiograms and discuss the possibility of application to signal compression and diagnostics.

Molecular analysis of FRIGIDA, a major determinant of natural variation in Arabidopsis flowering time.

PubMed

Johanson, U; West, J; Lister, C; Michaels, S; Amasino, R; Dean, C

2000-10-13

Vernalization, the acceleration of flowering by a long period of cold temperature, ensures that many plants overwinter vegetatively and flower in spring. In Arabidopsis, allelic variation at the FRIGIDA (FRI) locus is a major determinant of natural variation in flowering time. Dominant alleles of FRI confer late flowering, which is reversed to earliness by vernalization. We cloned FRI and analyzed the molecular basis of the allelic variation. Most of the early-flowering ecotypes analyzed carry FRI alleles containing one of two different deletions that disrupt the open reading frame. Loss-of-function mutations at FRI have thus provided the basis for the evolution of many early-flowering ecotypes.

Satiety Impact of Different Potato Products Compared to Pasta Control.

PubMed

Diaz-Toledo, Carmen; Kurilich, Anne C; Re, Roberta; Wickham, Martin S J; Chambers, Lucy C

2016-08-01

A variety of potato dishes are regularly consumed worldwide, but the satiety value of these foods is not well established. The primary objective of this study was to compare the satiating effects of 4 equi-energy meals containing different potato preparations with an equi-energy pasta control meal. This study used a randomized crossover design to assess the impact of 4 equi-energy potato-based meals (fried French fries, baked potato, mashed potato, or potato wedges) on subjective satiety sensations (visual analogue scale [VAS] ratings) and subsequent energy intake (ad libitum meal [kcal]), compared to a control pasta-based meal. Thirty-three healthy nonobese men and women participated in the study. VAS ratings indicated that the meal containing fried french fries was perceived to be substantially more satiating than the equi-energy pasta control meal, with all other potato-based meals not differing overall from control. All test meals had a comparable effect on energy intake at a later ad libitum meal. Consumers reported higher levels of satiety following a meal where the principal carbohydrate source was fried french fries, compared to when they had consumed an energy-matched meal containing carbohydrate in the form of pasta. All other potato preparations had similar effects on satiety as pasta. It is concluded that participants perceived a meal with fried french fries as providing greater satiety than a pasta control meal.

A Novel fry1 Allele Reveals the Existence of a Mutant Phenotype Unrelated to 5′->3′ Exoribonuclease (XRN) Activities in Arabidopsis thaliana Roots

PubMed Central

Hirsch, Judith; Estavillo, Gonzalo M.; Javot, Hélène; Chiarenza, Serge; Mallory, Allison C.; Maizel, Alexis; Declerck, Marie; Pogson, Barry J.; Vaucheret, Hervé; Crespi, Martin; Desnos, Thierry; Thibaud, Marie-Christine; Nussaume, Laurent; Marin, Elena

2011-01-01

Background Mutations in the FRY1/SAL1 Arabidopsis locus are highly pleiotropic, affecting drought tolerance, leaf shape and root growth. FRY1 encodes a nucleotide phosphatase that in vitro has inositol polyphosphate 1-phosphatase and 3′,(2′),5′-bisphosphate nucleotide phosphatase activities. It is not clear which activity mediates each of the diverse biological functions of FRY1 in planta. Principal Findings A fry1 mutant was identified in a genetic screen for Arabidopsis mutants deregulated in the expression of Pi High affinity Transporter 1;4 (PHT1;4). Histological analysis revealed that, in roots, FRY1 expression was restricted to the stele and meristems. The fry1 mutant displayed an altered root architecture phenotype and an increased drought tolerance. All of the phenotypes analyzed were complemented with the AHL gene encoding a protein that converts 3′-polyadenosine 5′-phosphate (PAP) into AMP and Pi. PAP is known to inhibit exoribonucleases (XRN) in vitro. Accordingly, an xrn triple mutant with mutations in all three XRNs shared the fry1 drought tolerance and root architecture phenotypes. Interestingly these two traits were also complemented by grafting, revealing that drought tolerance was primarily conferred by the rosette and that the root architecture can be complemented by long-distance regulation derived from leaves. By contrast, PHT1 expression was not altered in xrn mutants or in grafting experiments. Thus, PHT1 up-regulation probably resulted from a local depletion of Pi in the fry1 stele. This hypothesis is supported by the identification of other genes modulated by Pi deficiency in the stele, which are found induced in a fry1 background. Conclusions/Significance Our results indicate that the 3′,(2′),5′-bisphosphate nucleotide phosphatase activity of FRY1 is involved in long-distance as well as local regulatory activities in roots. The local up-regulation of PHT1 genes transcription in roots likely results from local depletion of Pi and is independent of the XRNs. PMID:21304819

Healthier side dishes at restaurants: an analysis of children’s perspectives, menu content, and energy impacts

PubMed Central

2014-01-01

Background Children consume restaurant-prepared foods at high rates, suggesting that interventions and policies targeting consumption of these foods have the potential to improve diet quality and attenuate excess energy intake. One approach to encouraging healthier dietary intake in restaurants is to offer fruits and vegetables (FV) as side dishes, as opposed to traditional, energy-dense accompaniments like French fries. The aims of the current study were to examine: children's views about healthier side dishes at restaurants; current side dish offerings on children's menus at leading restaurants; and potential energy reductions when substituting FV side dishes in place of French fries. Methods To investigate children’s attitudes, a survey was administered to a nationally representative sample of U.S. 8- to 18-year-olds (n = 1178). To examine current side dish offerings, children's menus from leading quick service (QSR; n = 10) and full service restaurant chains (FSR; n = 10) were analyzed. Energy reductions that could result from substituting commonly-offered FV side dishes for French fries were estimated using nutrition information corresponding to the children's menu items. Results Two-thirds of children reported that they would not feel negatively about receiving FV sides instead of French fries with kids' meals. Liking/taste was the most common reason that children gave to explain their attitudes about FV side dishes. Nearly all restaurants offered at least 1 FV side dish option, but at most restaurants (60% of QSR; 70% of FSR), FV sides were never served by default. Substituting FV side dishes for French fries yielded an average estimated energy reduction of at least 170 calories. Conclusions Results highlight some healthy trends in the restaurant context, including the majority of children reporting non-negative attitudes about FV side dishes and the consistent availability of FV side dish options at leading QSR and FSR. Yet the minority of restaurants offer these FV sides by default. Promoting creative, appealing FV side dishes can result in healthier, less energy-dense meals for children. Substituting or displacing energy-dense default side dishes with such FV dishes show promise as part of continued, comprehensive efforts to increase the healthfulness of meals consumed by children in restaurant settings. PMID:24996545

6. View northeast of Ten Acre Lot with Joseph Fry ...

Library of Congress Historic Buildings Survey, Historic Engineering Record, Historic Landscapes Survey

6. View northeast of Ten Acre Lot with Joseph Fry Farm complex (center) and Beehive House (right)in the background - Joseph Fry Farm Landscape, 2153 South County Trail Road (U.S. Route 2), East Greenwich, Kent County, RI

A study on monitoring of frying performance and oxidative stability of virgin coconut oil (VCO) during continuous/prolonged deep fat frying process using chemical and FTIR spectroscopy.

PubMed

Srivastava, Yashi; Semwal, Anil Dutt

2015-02-01

The performance or quality of the Virgin coconut oil (VCO) during continuous/prolonged deep fat frying of soaked bengal gram dhal was evaluated at 180 °C ± 5 °C for 8 h with the help of physico-chemical and rheological parameters. Chemical changes indicated that the free fatty acid (FFA) content and TBA increased significantly (p ≤ 0.05) from 0.11 to 0.98 % lauric acid and 0.06 to 0.61 malonaldehyde/kg of oil respectively. Initially, the peroxide value (PV) of VCO sample was 3.25 meqO2/kg which increased to 9.12 meqO2/kg after 6 h of frying but at the end of frying the value of PV was again found to decrease (8.01 meqO2/kg). The regression coefficients (R(2)) between CD232, CT270 and frying time were 0.964 and 0.983 respectively. The L*, a* and b* colour values measured on the CIELAB colour scale showed a decrease in L* and increase in a*, b* values after 8 h of continuous frying. The p-AV and total polar compounds were increased significantly (p ≤ 0.05) from 2.41 to 17.93 and 2.77 to 8.14 % respectively. Initially, the viscosity of VCO was 49.87cp which increased to 69.87cp after 8 h of continuous frying. The FTIR spectra justify that VCO samples after 8 h of frying found to be stable and acceptable as there was no change occurred at 1,739 cm(-1) frequency which mainly corresponded to carbonylic compounds resulted from the hydroperoxide decompositions after 8 h of continuous frying.

Mapping of Mcs30, a new mammary carcinoma susceptibility quantitative trait locus (QTL30) on rat chromosome 12: identification of fry as a candidate Mcs gene.

PubMed

Ren, Xuefeng; Graham, Jessica C; Jing, Lichen; Mikheev, Andrei M; Gao, Yuan; Lew, Jenny Pan; Xie, Hong; Kim, Andrea S; Shang, Xiuling; Friedman, Cynthia; Vail, Graham; Fang, Ming Zhu; Bromberg, Yana; Zarbl, Helmut

2013-01-01

Rat strains differ dramatically in their susceptibility to mammary carcinogenesis. On the assumption that susceptibility genes are conserved across mammalian species and hence inform human carcinogenesis, numerous investigators have used genetic linkage studies in rats to identify genes responsible for differential susceptibility to carcinogenesis. Using a genetic backcross between the resistant Copenhagen (Cop) and susceptible Fischer 344 (F344) strains, we mapped a novel mammary carcinoma susceptibility (Mcs30) locus to the centromeric region on chromosome 12 (LOD score of ∼8.6 at the D12Rat59 marker). The Mcs30 locus comprises approximately 12 Mbp on the long arm of rat RNO12 whose synteny is conserved on human chromosome 13q12 to 13q13. After analyzing numerous genes comprising this locus, we identified Fry, the rat ortholog of the furry gene of Drosophila melanogaster, as a candidate Mcs gene. We cloned and determined the complete nucleotide sequence of the 13 kbp Fry mRNA. Sequence analysis indicated that the Fry gene was highly conserved across evolution, with 90% similarity of the predicted amino acid sequence among eutherian mammals. Comparison of the Fry sequence in the Cop and F344 strains identified two non-synonymous single nucleotide polymorphisms (SNPs), one of which creates a putative, de novo phosphorylation site. Further analysis showed that the expression of the Fry gene is reduced in a majority of rat mammary tumors. Our results also suggested that FRY activity was reduced in human breast carcinoma cell lines as a result of reduced levels or mutation. This study is the first to identify the Fry gene as a candidate Mcs gene. Our data suggest that the SNPs within the Fry gene contribute to the genetic susceptibility of the F344 rat strain to mammary carcinogenesis. These results provide the foundation for analyzing the role of the human FRY gene in cancer susceptibility and progression.

Kinetics of moisture loss and oil uptake during deep fat frying of Gethi (Dioscorea kamoonensis Kunth) strips.

PubMed

Manjunatha, S S; Ravi, N; Negi, P S; Raju, P S; Bawa, A S

2014-11-01

Investigation was carried out to study kinetics of moisture loss, oil uptake and tristimulus colour during deep fat frying of Gethi (Dioscorea kamoonensis kunth) strips. Deep fat frying of Gethi strips of size 6 × 6 × 40 mm was carried out in a laboratory scale fryer at different temperatures ranging from 120 to 180 °C. The investigation showed that the moisture loss and oil uptake followed the first order kinetics equation (r > 0.95, p < 0.05). The kinetic coefficients for moisture loss and oil uptake increased significantly (p < 0.05) with temperature from 0.166 to 0.889 min(-1) and 0.139 to 0.430 min(-1) respectively. The temperature dependency of rate constants for moisture loss and oil uptake values was described using Arrhenius equation (r > 0.99, p < 0.01). The activation energies for moisture loss and oil uptake were found to be 41.53 KJ/mol and 27.12 KJ/mol respectively. The hunter colour parameters were significantly affected by frying temperature and frying time. The hunter lightness (L) value increased with respect to frying time initially, followed by decline and same trend was observed at higher temperatures of frying with elevated rate, whereas hunter redness (a) value increased significantly (p < 0.01) with time as well as temperature of frying and obeyed zero order rate equation. The temperature dependency kinetic coefficients of Hunter (a) value were described by Arrhenius equation and the energy of activation for change in hunter redness was found to be 42.41 KJ/mol (r > 0.99, p < 0.01). The other hunter colour parameters such as chroma, hue angle and total colour difference were markedly affected by frying temperature as well as frying time.

Trials for the control of trichodinosis and gyrodactylosis in hatchery reared Oreochromis niloticus fries by using garlic.

PubMed

Abd El-Galil, Mohamed A A; Aboelhadid, Shawky M

2012-04-30

The present work was designed to study the prevalence of trichodinosis and gyrodactylosis in Oreochromis niloticus fries, and to test the therapeutic efficacy and preventive efficacy of garlic oil and crushed garlic cloves. Trichodinosis and gyrodactylosis are ectoparasitic diseases that affect most warm freshwater fish, especially fries and fingerlings. In a private O. niloticus fish hatchery, the prevalence of trichodinosis in 5-, 15- and 30-day-old-fries was 37%, 23% and 40.5%, respectively. The highest infection intensity was detected in 30-day-old-fries. The gyrodactylosis was reported only in combination with trichodinosis. In addition, we found that its prevalence in 5-, 15- and 30-day-old-fries was 17%, 19.5% and 29%, respectively. Mortality rate of fry in the first month of life was 53% as a result of injury to these two types of parasites. The garlic oil and crushed garlic cloves were tested in both in vitro and earthen ponds of the hatchery. Using 2-, 2.5- and 3-ppt (parts per thousand) garlic oil for 4h in vitro water bath treatment resulted in 100% recovery, while 1 and 1.5 ppt garlic oil, respectively, needed 24 and 16 h to treat the infected fries. The treatment by 3 ppt garlic oil as a water bath for 1h treated the two diseases in 55% in 7 days from application in the hatchery earthen pond. In the mean time, 300 mg L(-1) crushed garlic cloves as an indefinite bath in the hatchery earthen pond eliminated 68% of the diseases. The same protocol for preventing the two diseases resulted in obtaining 65% and 75% of parasite free fries, for garlic oil and crushed garlic cloves, respectively, compared to 53% of the control fries. Crown Copyright © 2011. Published by Elsevier B.V. All rights reserved.

Enzyme-modified starch as an oil delivery system for bake-only chicken nuggets.

PubMed

Purcell, Sarah; Wang, Ya-Jane; Seo, Han-Seok

2014-05-01

This study investigated the effects of enzyme modification on starch as an effective oil delivery system for bake-only chicken nuggets. Various native starches were hydrolyzed by amyloglucosidase to a hydrolysis degree of 20% to 25% and plated with 50% (w/w, starch dry basis) with canola oil to create a starch-oil matrix. This matrix was then blended into a dry ingredient blend for batter and breader components. Nuggets were prepared by coated with predust, hydrated batter, and breader, and the coated nuggets were steam-baked until fully cooked and then frozen until texture and sensory analyses. The enzyme-modified starches showed a significant decrease in pasting viscosities for all starch types. For textural properties of nuggets, no clear relationship was found between peak force and starch source or amylose content. Sensory attributes related to fried foods (for example, crispness and mouth-coating) did not significantly differ between bake-only nuggets formulated using the enzyme-modified starches and the partially fried and baked ones. The present findings suggest that enzyme-modified starches can deliver sufficient quantity of oil to create sensory attributes similar to those of partially fried chicken nuggets. Further study is needed to optimize the coating formulation of bake-only chicken nugget to become close to the fried one in sensory aspects. The food industry has become increasingly focused on healthier items. Frying imparts several critical and desirable product functionalities, such as developing texture and color, and providing mouth-feel and flavor. The food industry has yet to duplicate all of the unique characteristics of fried chicken nuggets with a baking process. This study investigated the application of enzyme-modified starch as an oil delivery system in bake-only chicken nugget formulation in attempts to provide characteristics of fried items. This information is useful to improve the nutritional value of fried food by eliminating the frying process while preserving the desired characteristics of fried products. © 2014 Institute of Food Technologists®

Vitamin B12 absorption from eggs.

PubMed

Doscherholmen, A; McMahon, J; Ripley, D

1975-09-01

The assimilation of 57Co B12 from in vivo labeled eggs was much inferior to that of a comparable amount of crystalline 57Co B12. Furthermore, the absorption varied with the form in which the eggs were served. Judged by the urinary excretion test and the plasma absorption of radioactivity the average absorption from boiled and fried eggs was more than twice that from scrambled whole eggs, but less than half that absorbed from crystalline 57Co B12.

The FRIGIDA Complex Activates Transcription of FLC, a Strong Flowering Repressor in Arabidopsis, by Recruiting Chromatin Modification Factors[C][W

PubMed Central

Choi, Kyuha; Kim, Juhyun; Hwang, Hyun-Ju; Kim, Sanghee; Park, Chulmin; Kim, Sang Yeol; Lee, Ilha

2011-01-01

The flowering of Arabidopsis thaliana winter annuals is delayed until the subsequent spring by the strong floral repressor FLOWERING LOCUS C (FLC). FRIGIDA (FRI) activates the transcription of FLC, but the molecular mechanism remains elusive. The fri mutation causes early flowering with reduced FLC expression similar to frl1, fes1, suf4, and flx, which are mutants of FLC-specific regulators. Here, we report that FRI acts as a scaffold protein interacting with FRL1, FES1, SUF4, and FLX to form a transcription activator complex (FRI-C). Each component of FRI-C has a specialized function. SUF4 binds to a cis-element of the FLC promoter, FLX and FES1 have transcriptional activation potential, and FRL1 and FES1 stabilize the complex. FRI-C recruits a general transcription factor, a TAF14 homolog, and chromatin modification factors, the SWR1 complex and SET2 homolog. Complex formation was confirmed by the immunoprecipitation of FRI-associated proteins followed by mass spectrometric analysis. Our results provide insight into how a specific transcription activator recruits chromatin modifiers to regulate a key flowering gene. PMID:21282526

Adolescent Energy Drink Use Related to Intake of Fried and High-sugar Foods.

PubMed

Williams, Ronald D; Odum, Mary; Housman, Jeff M

2017-07-01

We assessed the relationship between energy drinks, fried food, and high-sugar food consumption. Secondary analyses including Mann-Whitney U, Cohen's d and effect sizes were used to examine 7-day intakes of energy drinks, fried foods, and high-sugar foods among teenagers (N = 1570) who participated in the 2014 FLASHE Study. Energy drink consumption during the past 7 days was reported by 14.4% (N = 226) of participants. Those who reported consumption of energy drinks in the past 7 days were more likely to eat various fried and high-sugar foods than those who did not report past 7-day energy drink consumption. These foods include candy (p < .001), cake (p = .011), desserts (p < .001), sugary cereal (p < .001), fried potatoes (p < .001), fried chicken (p < .001), and chips (p < .001). Energy drink consumption among adolescents may be linked to other high-risk nutrition intake behaviors, specifically increased consumption of fried and high-sugar foods. This study adds to the growing number of recent studies highlighting the multiple behavioral risks associated with early energy drink use. Health promotion and nutrition education efforts should focus on delaying early consumption of energy drinks among adolescents.

Functional FRIGIDA allele enhances drought tolerance by regulating the P5CS1 pathway in Arabidopsis thaliana.

PubMed

Chen, Qian; Zheng, Yan; Luo, Landi; Yang, Yongping; Hu, Xiangyang; Kong, Xiangxiang

2018-01-01

Flowering at the right time is important for the reproductive success of plants and their response to environmental stress. In Arabidopsis, a major determinant of natural variation in flowering time is FRIGIDA (FRI). In the present study, we show that overexpression of the functional FRIGIDA gene in wild-type Col background (ColFRI) positively enhances the drought tolerance by activating P5CS1 expression and promoting proline accumulation during water stress. Furthermore, no significant changes in FRI gene and protein expression levels were observed with drought treatment, whereas P5CS1 protein expression significantly increased. In contrast, vernalization treatment efficiently reduced P5CS1 expression levels and resulted in a decrease in drought tolerance in the ColFRI plants. The flc mutants with a functional FRI background also relieved FRI-mediated activation of P5CS1 during drought tolerance. Taken together, our findings reveal the novel function of FRI in enhancing drought resistance through its downstream P5CS1 pathway during water-deficit stress, which is dependent on its target, the FLC gene. Copyright © 2017 Elsevier Inc. All rights reserved.

Species composition of by-catch from milkfish (Chanos chanos) fry fishery in selected sites in the Philippines as determined by DNA barcodes.

PubMed

Asis, Angelli Marie Jacynth M; Destura, Irma; Santos, Mudjekeewis D

2016-05-01

Milkfish fry fishery, an important industry in the Philippines, uses non-selective fishing gears and push nets in coastal areas which lead to the capture of other non-targeted juvenile aquatic species. Unfortunately, information on the amount and the identity of by-catch species is lacking thus the extent of impact of the fry fishery is not known. In this study, the species composition of milkfish fry fishery by-catch sampled from selected coastal areas that are known to be fry collection sites in the country were identified and assessed through the use of DNA barcoding. Analyses revealed that by-catch fish species of the milkfish fry industry included Black Tiger shrimp (Peneaus monodon), Tarpon (Megalops cyprinoides), Glass perchlets (Ambasis gymnocephalus and Ambasis buruensis), Ladyfish (Elops hawaiensis), Snapper (Lutjanus fulviflamma), Cardinal fishes (Apogon hyalosoma and Sphaeramia orbicularis), Whipfin siver biddy (Gerres filamentosus), Mullet (Liza sp.), Anchovy (Encrasicholina heteroloba), and Tiger perch (Terapon jarbua), almost all of which are potential marketable food fish and culture species. The results of the study provide preliminary information, as well as awareness, on the species composition of milkfish fry by-catch.

Comparative survival and growth of Atlantic salmon from egg stocking and fry releases

USGS Publications Warehouse

Johnson, James H.

2004-01-01

First summer survival and subsequent growth of Atlantic salmon Salmo salar planted as eggs and fry in a tributary of Cayuga Lake, New York, were examined for 3 years. Atlantic salmon were planted in December 1999-2001 in 20 Whitlock-Vibert (W-V) egg incubators, each containing 300 eyed eggs. The following May, 500 fin-clipped Atlantic salmon fry were released in the same stream section. In autumn, a backpack electroshocker was used to capture fry to assess survival and growth. Mean survival was significantly greater for fry (27.9%) than eggs (0.8%). In autumn, mean length was significantly greater for Atlantic salmon released as fry (90.1 mm) than those planted as eggs (76.2 mm), probably owing to accelerated growth in the hatchery caused by warmer water temperatures (i.e., hatchery, 9.4A?C; stream, 5.1A?C). Releasing Atlantic salmon fry in May was nearly 11 times more costly in terms of hatchery effort than was releasing eggs in December. Although the survival of Atlantic salmon eggs in W-V incubators was low, when considering production costs, the use of egg plantings may warrant consideration under certain restoration or enhancement situations.

Impact of genotype and cooking style on the content, retention, and bioacessibility of β-carotene in biofortified cassava (Manihot esculenta Crantz) conventionally bred in Brazil.

PubMed

Berni, Paulo; Chitchumroonchokchai, Chureeporn; Canniatti-Brazaca, Solange G; De Moura, Fabiana F; Failla, Mark L

2014-07-16

Biofortification is a strategy for decreasing micronutrient deficiencies in vulnerable populations by increasing nutrient density in staple food crops. Roots from five varieties of cassava biofortified with β-carotene (βC), three parental accessions, and one variety of commonly consumed white cassava from Brazil were investigated. Roots from biofortified varieties contained up to 23-fold higher βC than white cassava, and the additional complement of βC was primarily the all-trans isomer. At least 68% of βC per gram fresh weight was retained after boiling or boiling and briefly frying. Micellarization of βC during simulated digestion of fried root exceeded that of boiled root. Apical uptake of all-trans-βC from mixed micelles by Caco-2 cells was affected by an interaction between variety and cooking style. These results suggest that Brazilian cassava biofortified with βC has the potential to reduce vitamin A deficiency without requiring major changes in local and ethnic styles of home cooking.

Fried meat intake is a risk factor for lung adenocarcinoma in a prospective cohort of Chinese men and women in Singapore

PubMed Central

Butler, Lesley M.; Yu, Mimi C.

2013-01-01

Probable human carcinogens are generated during Chinese-style high-temperature cooking of meat and have been detected in the ambient air and on the meat surface. Although the inhalation of these compounds is an established risk factor for lung cancer, exposure via fried meat consumption has not yet been prospectively evaluated as a risk factor. The relationship between fried meat intake and lung cancer risk was investigated using data from a prospective cohort study among Chinese in Singapore. Lung cancer cases (n = 1130) were identified from 61 321 men and women, 70% of whom were lifetime never smokers. Proportional hazards regression methods were used to calculate adjusted hazard ratios (HRs) and 95% confidence intervals (CIs). Overall, there was no association between fried meat intake and risk of all lung cancers combined. For lung adenocarcinoma, fried meat intake had a statistically significant association with increased risk. The association between fried meat intake and risk of lung adenocarcinoma became stronger when analyses were restricted to lifetime never smokers. Compared with the lowest tertile of fried meat intake, the HRs (95% CIs) for the second and third tertiles were 1.43 (0.98, 2.08) and 1.51 (1.03, 2.22), respectively (P for trend = 0.04). The positive association was present among both men and women. There was no association between fried meat intake and risk of non-adenocarcinomas of the lung. Our prospective results for fried meat intake support consumption as an important route of exposure to compounds from Chinese-style high-temperature cooking for the development of lung adenocarcinoma. PMID:23568952

Dietary acrylamide: What happens during digestion.

PubMed

Sansano, M; Heredia, A; Peinado, I; Andrés, A

2017-12-15

Acrylamide is a well-known potentially carcinogen compound formed during thermal processing as an intermediate of Maillard reactions. Three objectives were addressed: the impact of gastric digestion on acrylamide content of French Fries, chips, chicken nuggets, onions rings, breakfast cereals, biscuits, crackers, instant coffee and coffee substitute; the acrylamide content evolution during gastrointestinal digestion of French fries and chips; and the effectiveness of blanching and air-frying on acrylamide mitigation after gastrointestinal digestion. A significant increase (p-value <0.05) in acrylamide content was observed for most of the products after gastric digestion (maximum registered for sweet biscuits, from 30±8 to 150±48µg/kg). However, at the end of the intestinal stage, acrylamide values were statistically similar (p-value=0.132) for French fries and lower than the initial values (before digestion) in potato chips (p-value=0.027). Finally, the low acrylamide content found in blanched and air-fried samples, remained still lower than for deep fried samples even after gastrointestinal digestion. Copyright © 2017 Elsevier Ltd. All rights reserved.

Influence of physicochemical properties of rice flour on oil uptake of tempura frying batter.

PubMed

Nakamura, Sumiko; Ohtsubo, Ken'ichi

2010-01-01

The physicochemical properties of rice flour and wheat flour influenced the oil uptake of tempura frying batter. Rice flour was better than wheat flour in the overall quality and crispness of the fried tempura batter. Rice flour resisted oil absorption more than wheat flour, and a higher level of apparent starch amylose and higher consistency/breakdown ratio of the pasting properties led to a lower oil uptake of the batter. Super hard EM10 rice showed the highest apparent amylose content and higher consistency/breakdown ratio than the other flour samples, the batter from EM10 revealing the lowest oil content after frying among all the batters examined. The apparent amylose content, consistency/breakdown ratio and oil absorption index are proposed as useful guides for oil absorption when frying from among the physicochemical properties that influence the oil content of fried batter. Our proposal for the "oil absorption index" could be a simple, although not perfect method for estimating the oil content of batter flour.

Resource recovery of organic sludge as refuse derived fuel by fry-drying process.

PubMed

Chang, Fang-Chih; Ko, Chun-Han; Wu, Jun-Yi; Wang, H Paul; Chen, Wei-Sheng

2013-08-01

The organic sludge and waste oil were collected from the industries of thin film transistor liquid crystal display and the recycled cooking oil. The mixing ratio of waste cooking oil and organic sludge, fry-drying temperatures, fry-drying time, and the characteristics of the organic sludge pellet grain were investigated. After the fry-drying process, the moisture content of the organic sludge pellet grain was lower than 5% within 25 min and waste cooking oil was absorbed on the dry solid. The fry-drying organic sludge pellet grain was easy to handle and odor free. Additionally, it had a higher calorific value than the derived fuel standards and could be processed into organic sludge derived fuels. Thus, the granulation and fry-drying processes of organic sludge with waste cooking oil not only improves the calorific value of organic sludge and becomes more valuable for energy recovery, but also achieves waste material disposal and cost reduction. Copyright © 2013 Elsevier Ltd. All rights reserved.

Survival of lake trout eggs and fry reared in water from the upper Great Lakes

USGS Publications Warehouse

Mac, Michael J.; Edsall, Carol Cotant; Seelye, James G.

1985-01-01

As part of continuing studies of the reproductive failure of lake trout (Salvelinus namaycush) in Lake Michigan, we measured the survival of lake trout eggs and fry of different origins and reared in different environments. Eggs and milt were stripped from spawning lake trout collected in the fall of 1980 from southeastern Lake Michigan, northwestern Lake Huron, south central Lake Superior, and from hatchery brood stock. Eggs from all sources were incubated, and the newly hatched fry were reared for 139 days in lake water from each of the three upper Great Lakes and in well water. Survival of eggs to hatching at all sites was lowest for those from Lake Michigan (70% of fertilized eggs) and highest for eggs from Lake Superior (96%). Comparisons of incubation water from the different lakes indicated that hatching success of eggs from all sources was highest in Lake Huron water, and lowest in Lake Michigan water. The most notable finding was the nearly total mortality of fry from eggs of southeastern Lake Michigan lake trout. At all sites, the mean survival of Lake Michigan fry through 139 days after hatching was only 4% compared to near 50% for fry from the other three sources. In a comparison of the rearing sites, little influence of water quality on fry survival was found. Thus, the poor survival was associated with the source of eggs and sperm, not the water in which the fry were reared.

Effects of chronic dietary exposure to environmentally relevant concentrations to 2,3,7,8-tetrachlorodibenzo-p-dioxin on survival, growth, reproduction and biochemical responses of female rainbow trout (Oncorhynchus mykiss)

USGS Publications Warehouse

Giesy, John P.; Jones, Paul D.; Kannan, Kurunthachalam; Newsted, John L.; Tillitt, Donald E.; Williams, Lisa L.

2002-01-01

Adult female rainbow trout were exposed to dietary 2,3,7,8-tetrachlorodibenzo-p-dioxin (TCDD) at concentrations of 1.8, 18 and 90 ng TCDD/kg (ww) food for up to 300 day. At the end of the exposure fish were spawned and the reproductive outcomes were assessed. TCDD was accumulated into tissues and eggs in a dose-dependent manner with steady state being achieved after 50–100 day of exposure. Biochemical and hematological parameters were monitored at 50, 100, 150, and 200 day after the beginning of exposure. The survival of adult female trout was reduced in a dose-dependent manner by exposure to TCDD in the diet. Fish fed 1.8 ng TCDD/kg, moist weight of diet, showed significantly reduced survival compared with those fed the control diet. TCDD also affected survival of fry from females fed 1.8 ng TCDD/kg. Observed adverse effects in adult fish were as sensitive as early life-stage endpoints. Liver EROD activity was only moderately increased in all exposure groups after 250+ day of exposure. Low rates of edema and deformities were observed in fry from all treatment groups including controls. This study has demonstrated adverse effects of TCDD to both adults and fry at concentrations comparable to current environmental concentrations. This suggests that direct adult toxicity as well as reproductive endpoints need to be incorporated in the current risk assessment paradigm for these compounds.

The evaporative drying of sludge by immersion in hot oil: Effects of oil type and temperature.

PubMed

Ohm, Tae-In; Chae, Jong-Seong; Lim, Kwang-Soo; Moon, Seung-Hyun

2010-06-15

We investigated the evaporative drying by immersion in hot oil (EDIHO) method for drying sludge. This involved heating oil to a temperature higher than that needed for moisture to be evaporated from the sludge by turbulent heat and mass transfer. We fry-dried sewage and leather plant sludge for 10 min in each of four different oils (waste engine, waste cooking, refined waste, and B-C heavy) and three different temperatures (140 degrees C, 150 degrees C, and 160 degrees C). Drying efficiency was found to be greater for higher temperatures. However, giving consideration to energy efficiency we suggest that the optimal temperature for fry-drying sludge is 150 degrees C. At 150 degrees C, the water content of sewage sludge reduced from 78.9% to between 1.5% (with waste cooking oil) and 3.8% (with waste engine oil). The reduction in water content for leather plant sludge fry-dried at 150 degrees C was from 81.6% to between 1% (with waste cooking oil) and 6.5% (with refined waste oil). The duration of the constant rate-drying period was also influenced by the type of oil used: refined waste oil>waste engine oil>B-C heavy oil>waste cooking oil. The duration at 150 degrees C with waste cooking oil was 3 min for sewage sludge and 2 min for leather plant sludge. It is likely that the drying characteristics of oil are influenced by its thermal properties, including its specific heat, and molecular weight. Copyright 2010 Elsevier B.V. All rights reserved.

The role of individual characteristics and physical frailty on health related quality of life (HRQOL): a cross sectional study of Italian community-dwelling older adults.

PubMed

Mulasso, Anna; Roppolo, Mattia; Rabaglietti, Emanuela

2014-01-01

The aims of this study were to investigate the relationship between individual characteristics and HRQOL, and to identify which components of physical frailty measured according to Fried's criteria provided a better explanation of HRQOL. Two hundred and fifty-nine older adults (age 74±6 years; 69% were women) living in Piemonte Region were enrolled in this cross-sectional study. Socio-demographic and medical characteristics were captured by self-reported questionnaires. Physical frailty was assessed using the five criteria of Fried: shrinking, weakness, poor endurance and energy, slowness, and low physical activity level. HRQOL was measured with the 36-item Short-Form Health Survey (SF-36), using both the mental (MCS) and the Physical Component Summary (PCS). Among individual characteristics, gender was the best predictor for SF-36, the MCS, and the PCS, with values of R(2) of 12.7%, 12.1%, and 8.8%, respectively. Among the five Fried's criteria, poor endurance and energy had the largest effect on HRQOL with values of ΔR(2) of 13.9% for SF-36, 13.4% for the MCS, and 9.4% for the PCS. Results highlighted the role of the individual characteristics and the single weight of the five components of physical frailty on HRQOL. This knowledge may give new insights about the relations between individual functioning and self-rated health, allowing the development of individualized and more effective preventive interventions for a healthy aging. Copyright © 2014 Elsevier Ireland Ltd. All rights reserved.

31 CFR 585.512 - Transactions relating to travel to or within the FRY (S&M).

Code of Federal Regulations, 2010 CFR

2010-07-01

... into or out of the FRY (S&M). (c) This section does not authorize U.S. persons to utilize charge cards, including, but not limited to, debit cards, credit cards or other credit facilities in the FRY (S&M) in...

31 CFR 586.515 - Payments for services rendered by the Government of the FRY (S&M) to aircraft authorized...

Code of Federal Regulations, 2010 CFR

2010-07-01

... Government of the FRY (S&M) to aircraft authorized; aircraft and maritime safety. 586.515 Section 586.515... services rendered by the Government of the FRY (S&M) to aircraft authorized; aircraft and maritime safety... maritime traffic in international waters. ...

Performance of Yellowstone and Snake River Cutthroat Trout Fry Fed Seven Different Diets.

USDA-ARS?s Scientific Manuscript database

Five commercial diets and two formulated feeds were fed to initial-feeding Yellowstone cutthroat trout Oncorhynchus clarkii bouvieri fry and Snake River cutthroat trout O. clarkii spp. (currently being petitioned for classification as O. clarkii behnkei) fry for 18 weeks to evaluate fish performance...

Sesamol as a natural antioxidant for frying oil

USDA-ARS?s Scientific Manuscript database

Sesamol is relatively inexpensive and well-documented to have strong antioxidant activity and health benefits. However, it is not being used in the food industry for frying oil yet. In this study, to demonstrate the practical use of sesamol as antioxidant, it was tested in a miniaturized frying de...

Absorption and stability of annatto tocotrienols in fried tortilla chips

USDA-ARS?s Scientific Manuscript database

Vegetable oils used for frying are excellent sources of tocopherols, also known as Vitamin E. Tocotrienols are also members of the Vitamin E family, but most commodity oils used for frying, with the exception of palm oil, have little to no tocotrienols. Recent studies have indicated that tocotrienol...

Degree-days as a tool for use in producing tilapia fry for sex inversion

USDA-ARS?s Scientific Manuscript database

Hormonal sex inversion of newly hatched tilapia fry continues to be an important method to produce monosex male tilapia fingerlings. Large numbers of tilapia fry suitable for sex inversion can be produced by periodic complete harvest of earthen reproduction ponds. Traditionally, harvest interval was...

The modernization of cooking techniques in two rural Mayan communities of Yucatán: the case of lard frying.

PubMed

Arroyo, Pedro; Pardío-López, Jeanette; Loria, Alvar; Fernández-García, Victoria

2010-01-01

The objective of this article is to provide information on cooking techniques used by two rural communities of Yucatán. We used a 24-hour recall method with 275 participants consuming 763 dishes. Dishes were classified according to cooking technique: 205 were lard-fried (27%), 169 oil-fried (22%), and 389 boiled/grilled (51%). The smaller more secluded community (San Rafael) consumed more fried dishes than the larger community (Uci) (54% versus 45%) and used more lard-frying than Uci (65% versus 46%). The more extensive use of lard in the smaller community appears to be due to fewer modernizing influences such as the availability and use of industrialized vegetable oils. Copyright © Taylor & Francis Group, LLC

Formation and mitigation of heterocyclic aromatic amines in fried pork.

PubMed

Zhang, Yan; Yu, Chundi; Mei, Jingbo; Wang, Shuo

2013-01-01

Heterocyclic aromatic amines (HAAs) are potent mutagens and carcinogens generated during the heat processing of meat. HAAs, which are abundant in processed meat products, include 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx), 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (4,8-DiMeIQx), and 2-amino-1-methyl-6-phenylimidazo [4,5-b] pyridine (PhIP). The content of these three HAAs in fried pork was determined by LC-MS/MS. The effects of frying time and temperature, sample shape, and addition of antioxidants on the generation of HAAs were investigated. The results show that HAAs were produced during frying, and their levels increased with increasing frying time and temperature. Pork patties had the highest concentration of HAAs compared with pork meatballs and pork strips. The addition of antioxidant of bamboo leaves (AOB), liquorice extract, tea polyphenol, phytic acid and sodium iso-ascorbate to pork before frying had an inhibitory effect on HAA generation, with AOB being the most effective antioxidant. Inhibition levels of nearly 69.73% for MeIQx, 53.59% for 4,8-DiMeIQx and 77.07% for PhIP in fried pork were achieved when the concentrations of AOB added were 0.02, 0.01 and 0.10 g kg⁻¹, respectively.

Juvenile habitat partitioning and relative productivity in allochronically isolated sockeye salmon (Oncorhynchus nerka).

PubMed

Miller, Ek Fillatre; Bradbury, Ir; Heath, Dd

2011-12-01

Allochronic divergence, like spatial isolation, may contribute to population diversity and adaptation, however the challenges for tracking habitat utilization in shared environments are far greater. Adult Klukshu River (Yukon, Canada) sockeye salmon, Oncorhynchus nerka, return as genetically distinct "early" and "late" runs. Early and late adult spawning populations (1999 and 2000) and their subsequent fry (sampled at 7 sites in 2000 and at 8 sites in 2001 throughout Klukshu Lake and River) were genotyped at eight microsatellite loci. Bayesian assignment was used to determine the spatial distribution of early versus late fry; although intermixed, the distribution of fry significantly differed in Klukshu Lake and in the Klukshu River in 2001, based on crosstab analyses. Late-run fry predominated in Klukshu Lake at all sites, while early-run fry were most common in the north and south of Klukshu Lake and in Klukshu River. Early-run spawners had significantly higher relative productivity (early life survival) than late-run fish (2.9 times more fry produced per early-run adult in 2000, and 9.2 times more in 2001). This study demonstrates spatial habitat partitioning and differences in the contribution of allochronically isolated populations to fry abundance, and highlights annual variability that likely contributes to recruitment variation.

Juvenile habitat partitioning and relative productivity in allochronically isolated sockeye salmon (Oncorhynchus nerka)

PubMed Central

Miller, EK Fillatre; Bradbury, IR; Heath, DD

2011-01-01

Allochronic divergence, like spatial isolation, may contribute to population diversity and adaptation, however the challenges for tracking habitat utilization in shared environments are far greater. Adult Klukshu River (Yukon, Canada) sockeye salmon, Oncorhynchus nerka, return as genetically distinct “early” and “late” runs. Early and late adult spawning populations (1999 and 2000) and their subsequent fry (sampled at 7 sites in 2000 and at 8 sites in 2001 throughout Klukshu Lake and River) were genotyped at eight microsatellite loci. Bayesian assignment was used to determine the spatial distribution of early versus late fry; although intermixed, the distribution of fry significantly differed in Klukshu Lake and in the Klukshu River in 2001, based on crosstab analyses. Late-run fry predominated in Klukshu Lake at all sites, while early-run fry were most common in the north and south of Klukshu Lake and in Klukshu River. Early-run spawners had significantly higher relative productivity (early life survival) than late-run fish (2.9 times more fry produced per early-run adult in 2000, and 9.2 times more in 2001). This study demonstrates spatial habitat partitioning and differences in the contribution of allochronically isolated populations to fry abundance, and highlights annual variability that likely contributes to recruitment variation. PMID:22393527

Effect of Guar Gum with Sorbitol Coating on the Properties and Oil Absorption of French Fries.

PubMed

Jia, Bo; Fan, Daming; Li, Jinwei; Duan, Zhenhua; Fan, Liuping

2017-12-13

This paper investigated the effects of guar gum with sorbitol coating on the oil absorption of French fries by combined dye oil methods, confocal laser scanning microscopy (CLSM) and scanning electron microscopy (SEM). The results showed that pretreatment of blanching with calcium ions and coating with guar gum and sorbitol could significantly reduce the structural oil (STO) and penetrated surface oil (PSO) of French fries and have no negative effects on its texture and also effectively control the final moisture content ( p < 0.05). Compared with control or samples coated with guar gum (blanching with or without calcium ions), the total oil (TO) of French fries with guar gum and sorbitol reduced by 50.8%, 33.1% and 30.6%, respectively. CLSM photographs confirmed that STO significantly reduced after coating with guar gum and sorbitol, followed by PSO. In the process of frying, the coatings of guar gum or guar gum with sorbitol could effectively prevent oil from infiltrating the potato tissue, which can be seen in the SEM photographs. The barrier properties of French fries were enhanced by coating guar gum, and sorbitol was added to avoid pores and cracks. Blanching with calcium ion can significantly reduce the final moisture content of coating French fries.

The changes of astaxanthin content and chemical characteristics of tiger prawn (Penaeus monodon) due to processing: boiling, smoking and frying

NASA Astrophysics Data System (ADS)

Swastawati, F.

2018-03-01

Food processing using high temperatures can cause changes in pigment color and chemical characteristics in food stuffs, including prawn. The aim of this research was to evaluate the changes in pigment and chemical characteristics of tiger prawn caused by boiling, smoking and frying. Ten kg of tiger prawn was boiled, smoked and fried at the temperature of ± 100 °C for ± 10 min. The results showed that boiling, smoking and frying gave a significant effect (P < 0.05) on the astaxanthin pigment, pH, moisture, protein, salt content, Aw and color. The content of astaxanthin pigments in fresh prawn, boiled prawn, smoked prawn and fried prawn was: 132.79 ± 1.5 μg·g-1 82.89 ± 0.92 μg·g-1 78.28 ± 0.1 μg·g-1 and 91.35 ± 2.59 μg·g-1, respectively. The value of °Hue on fresh prawn, boiled prawn, smoked prawn and fried prawn was: 87.85° 52.5° 55.94° and 53.98°. The tiger prawn processed by the smoking method has preferable by panelist rather than processed by boiling and frying.

Corn content of French fry oil from national chain vs. small business restaurants.

PubMed

Jahren, A Hope; Schubert, Brian A

2010-02-02

Several issues, ranging from sustainability to health, may interest the consumers in the corn content of their food. However, because restaurants are excluded from the Nutrition Labeling and Education Act of 1990, national chain restaurants provide nonspecific ingredient information and small businesses supply none. We measured the carbon isotope composition of fry oil in French fries purchased from 68 (67%) of the 101 national chain fast food restaurants on Oahu (i.e., McDonald's, Burger King, Wendy's, Arby's, and Jack in the Box), and paired this with a similar number of small businesses (n = 66) to calculate minimum percent contribution of corn to total fry oil. We found that the majority (69%) of the national chain restaurants served fries containing corn oil, whereas this was true for only a minority (20%) of the small businesses. Corn oil is more expensive than soybean oil (for example) when purchased from a small business supplier, suggesting that large-scale corporate agreements are necessary to make corn oil frying cost-effective. When considering French fry oil along with corn-fed beef and chicken, as well as high-fructose corn syrup-sweetened soda, we see the pervasive influence of corn as an ingredient in national chain fast food.

A statistical regression model for the estimation of acrylamide concentrations in French fries for excess lifetime cancer risk assessment.

PubMed

Chen, Ming-Jen; Hsu, Hui-Tsung; Lin, Cheng-Li; Ju, Wei-Yuan

2012-10-01

Human exposure to acrylamide (AA) through consumption of French fries and other foods has been recognized as a potential health concern. Here, we used a statistical non-linear regression model, based on the two most influential factors, cooking temperature and time, to estimate AA concentrations in French fries. The R(2) of the predictive model is 0.83, suggesting the developed model was significant and valid. Based on French fry intake survey data conducted in this study and eight frying temperature-time schemes which can produce tasty and visually appealing French fries, the Monte Carlo simulation results showed that if AA concentration is higher than 168 ppb, the estimated cancer risk for adolescents aged 13-18 years in Taichung City would be already higher than the target excess lifetime cancer risk (ELCR), and that by taking into account this limited life span only. In order to reduce the cancer risk associated with AA intake, the AA levels in French fries might have to be reduced even further if the epidemiological observations are valid. Our mathematical model can serve as basis for further investigations on ELCR including different life stages and behavior and population groups. Copyright © 2012 Elsevier Ltd. All rights reserved.

Corn content of French fry oil from national chain vs. small business restaurants

PubMed Central

Jahren, A. Hope; Schubert, Brian A.

2010-01-01

Several issues, ranging from sustainability to health, may interest the consumers in the corn content of their food. However, because restaurants are excluded from the Nutrition Labeling and Education Act of 1990, national chain restaurants provide nonspecific ingredient information and small businesses supply none. We measured the carbon isotope composition of fry oil in French fries purchased from 68 (67%) of the 101 national chain fast food restaurants on Oahu (i.e., McDonald’s, Burger King, Wendy’s, Arby’s, and Jack in the Box), and paired this with a similar number of small businesses (n = 66) to calculate minimum percent contribution of corn to total fry oil. We found that the majority (69%) of the national chain restaurants served fries containing corn oil, whereas this was true for only a minority (20%) of the small businesses. Corn oil is more expensive than soybean oil (for example) when purchased from a small business supplier, suggesting that large-scale corporate agreements are necessary to make corn oil frying cost-effective. When considering French fry oil along with corn-fed beef and chicken, as well as high-fructose corn syrup–sweetened soda, we see the pervasive influence of corn as an ingredient in national chain fast food. PMID:20133856

Occurrence of heterocyclic amines in several home-cooked meat dishes of the Spanish diet.

PubMed

Busquets, R; Bordas, M; Toribio, F; Puignou, L; Galceran, M T

2004-03-25

Heterocyclic amines (HAs) were determined in several of the most frequently eaten meat dishes in Spain such as fried beef hamburger, fried pork loin, fried chicken breast, fried pork sausages, griddled chicken breast, griddled lamb steak and griddled beef steak. All of the products tested were household cooked. The HAs were analysed in the selected meat dishes using an analytical method based on solid-phase extraction followed by liquid chromatography coupled to tandem mass spectrometry. DMIP, MeIQx, 4,8-DiMeIQx, Norharman, Harman, PhIP, Trp-P-1, AalphaC and MeAalphaC were the amines most frequently found at concentrations of up to 47 ng g(-1) of cooked meat. Glu-P-2, IQ, MeIQ, Glu-P-1, 7,8-DiMeIQx and Trp-P-2 were only found in a few of the meat dishes and their concentrations were lower than 1 ng g(-1) of cooked meat. The highest amounts of HAs, especially PhIP and DMIP, were formed in fried chicken breast and the lowest were formed in fried beef hamburger and in fried pork sausages. Daily intake of HAs in Spain was estimated at 606 ng of mutagenic HAs per capita and day, DMIP and PhIP being the main contributors.

Effects of cooking method, cooking oil, and food type on aldehyde emissions in cooking oil fumes.

PubMed

Peng, Chiung-Yu; Lan, Cheng-Hang; Lin, Pei-Chen; Kuo, Yi-Chun

2017-02-15

Cooking oil fumes (COFs) contain a mixture of chemicals. Of all chemicals, aldehydes draw a great attention since several of them are considered carcinogenic and formation of long-chain aldehydes is related to fatty acids in cooking oils. The objectives of this research were to compare aldehyde compositions and concentrations in COFs produced by different cooking oils, cooking methods, and food types and to suggest better cooking practices. This study compared aldehydes in COFs produced using four cooking oils (palm oil, rapeseed oil, sunflower oil, and soybean oil), three cooking methods (stir frying, pan frying, and deep frying), and two foods (potato and pork loin) in a typical kitchen. Results showed the highest total aldehyde emissions in cooking methods were produced by deep frying, followed by pan frying then by stir frying. Sunflower oil had the highest emissions of total aldehydes, regardless of cooking method and food type whereas rapeseed oil and palm oil had relatively lower emissions. This study suggests that using gentle cooking methods (e.g., stir frying) and using oils low in unsaturated fatty acids (e.g., palm oil or rapeseed oil) can reduce the production of aldehydes in COFs, especially long-chain aldehydes such as hexanal and t,t-2,4-DDE. Copyright © 2016 Elsevier B.V. All rights reserved.

Performance of photocatalyst based carbon nanodots from waste frying oil in water purification

DOE Office of Scientific and Technical Information (OSTI.GOV)

Aji, Mahardika Prasetya, E-mail: mahardika190@gmail.com; Wiguna, Pradita Ajeng; Susanto,

Carbon Nanodots (C-Dots) from waste frying oil could be used as a photocatalyst in water purification with solar light irradiation. Performance of C-Dots as a photocatalyst was tested in the process of water purification with a given synthetic sewage methylene blue. The tested was also conducted by comparing the performance C-Dots made from frying oil, waste fryng oil as a photocatalyst and solution of methylene blue without photocatalyst C-Dots. Performance of C-Dots from waste frying oil were estimated by the results of absorbance spectrum. The results of measurement absorbance spectrum from the process of water purification with photocatalyst C-Dots showedmore » that the highest intensity at a wavelength 664 nm of methylene blue decreased. The test results showed that the performance of photocatalyst C-Dots from waste frying oil was better in water purification. This estimated that number of particles C-dots is more in waste frying oil because have experieced repeated the heating process so that the higher particles concentration make the photocatalyst process more effective. The observation of the performance C-Dots from waste frying oil as a photocatalyst in the water purification processes become important invention for solving the problems of waste and water purification.« less

Effect of Guar Gum with Sorbitol Coating on the Properties and Oil Absorption of French Fries

PubMed Central

Jia, Bo; Fan, Daming; Li, Jinwei; Duan, Zhenhua; Fan, Liuping

2017-01-01

This paper investigated the effects of guar gum with sorbitol coating on the oil absorption of French fries by combined dye oil methods, confocal laser scanning microscopy (CLSM) and scanning electron microscopy (SEM). The results showed that pretreatment of blanching with calcium ions and coating with guar gum and sorbitol could significantly reduce the structural oil (STO) and penetrated surface oil (PSO) of French fries and have no negative effects on its texture and also effectively control the final moisture content (p < 0.05). Compared with control or samples coated with guar gum (blanching with or without calcium ions), the total oil (TO) of French fries with guar gum and sorbitol reduced by 50.8%, 33.1% and 30.6%, respectively. CLSM photographs confirmed that STO significantly reduced after coating with guar gum and sorbitol, followed by PSO. In the process of frying, the coatings of guar gum or guar gum with sorbitol could effectively prevent oil from infiltrating the potato tissue, which can be seen in the SEM photographs. The barrier properties of French fries were enhanced by coating guar gum, and sorbitol was added to avoid pores and cracks. Blanching with calcium ion can significantly reduce the final moisture content of coating French fries. PMID:29236044

The effect of a portion size intervention on French fries consumption, plate waste, satiety and compensatory caloric intake: an on-campus restaurant experiment.

PubMed

Vermote, Marie; Versele, Vickà; Stok, Marijn; Mullie, Patrick; D'Hondt, Eva; Deforche, Benedicte; Clarys, Peter; Deliens, Tom

2018-04-13

One of the driving factors of dietary overconsumption throughout the last decennia is the increase of food portion sizes. Larger portions induce higher daily energy intake, so reducing portion size may reduce intake of excess calories. However, real-life studies about the effects of portion size reduction are lacking. Therefore, this study examined the effect of a French fries portion size reduction on French fries consumption, French fries plate waste, satiety and caloric intake during the subsequent afternoon among university students and employees in a Belgian on-campus restaurant setting. Moreover, this study evaluated consumers' perception about the portion size reduction. The study took place over a two-time (i.e. baseline and intervention week) 4-day period (Tuesday-Friday) in the on-campus restaurant where ±1200 meals are served every day. French fries' portions were reduced by 20% by replacing the usual porcelain bowl served during the baseline week (±200 g) with smaller volume paper bags during the intervention week (±159 g) in a pre-post real-life experiment. French fries consumption and plate waste were measured in 2056 consumers at baseline and 2175 consumers at intervention. Additionally, interviews were conducted directly after lunch and again between 4 and 6 p.m. on the same day to assess satiety and caloric intake at pre and post in a small subsample of both French fries consumers (n = 19) and non-French fries consumers (n = 14). Post-intervention, the same subsample was interviewed about their perception of the portion size reduction (n = 28). Total French fries intake decreased by 9.1%, and total plate waste decreased by 66.4%. No differences were found in satiety or caloric intake between baseline and intervention week among the French fries' consumers. The majority (n = 24, 86%) of French fries consumers noticed the reduction in portion size during the intervention. Although most participants (n = 19, 68%) perceived the reduced portion size as sufficient, only a minority of participants (n = 9, 32%) indicated post-intervention that they would agree with a permanent implementation. Reducing portion size may lead to reduced caloric intake, without changing perceived levels of satiety.

Changes of headspace volatile constituents of palm olein and selected oils after frying French fries.

PubMed

Omar, Muhammad Nor Bin; Nor, Nor Nazuha M; Idris, Nor Aini

2007-04-01

Changes of aroma constituents of palm olein and selected oils after frying French fries have been studied. The aroma constituents of used oils were collected using a solid-phase microextraction (SPME) headspace technique with an absorbent of a divinylbenzene/carboxen (DVB/CAR) (50/30 microm) on polydimethylsiloxane (PDMS) fibre. The extracted volatiles were desorbed from the fibre in the injection port of the gas chromatograph at 250 degrees C and the aroma constituents were identified by GC-MS. Analytical data showed that volatile constituents of palm olein, soybean oil, corn oil and sunflower oil changed while frying continued from 2 to 40 h, respectively. In palm olein, the 2t,4t-decadienal content decreased from 14.7 to 5.5 microg g(-1) (40 h) whilst hexanal increased from 7.9 microg g(-1) (2 h) to 29.2 microg g(-1) (40 h), respectively. Similar result was also obtained from soybean oil after frying French fries. The 2t,4t-decadienal content decreased from 15.9 microg g(-1) (2 h) to 3.2 microg g(-1) after 40 h frying whilst hexanal increased from 10.2 microg g(-1) (2 h) to 34.2 microg g(-1) (40 h). Meanwhile, in corn oil, it was found that 2t,4t-decadienal decreased from 15.6 microg g(-1) (2 h) to 3.2 microg g(-1) (40 h) whilst hexanal increased from 11.3 microg g(-1) (2 h) to 33.8 microg g(-1) when frying time reached 40 h. In sunflower oil, it was found that 2t,4t-decadienal, decreased from 16.8 microg g(-1) (2 h) to 1.2 microg g(-1) (40 h) while hexanal increased from 9.5 microg g(-1) (2 h) to 32.4 microg g(-1) when frying time reached 40 h. It also showed that used oils exhibited off-odour characteristics due to the increasing amount ofhexanal while their freshness characteristics diminished due to the decreasing amount of 2t, 4t-decadienal.

Eating better for less: a national discount program for healthy food purchases in South Africa.

PubMed

An, Ruopeng; Patel, Deepak; Segal, Darren; Sturm, Roland

2013-01-01

To examine whether reducing prices for healthy food purchases leads to changes in self-reported measures of food consumption and weight status. Repeated surveys of about 350,000 HealthyFood participants and nonparticipants. Program participation is associated with more consumption of fruits/vegetables and whole-grain foods and less consumption of high sugar/salt foods, fried foods, processed meats, and fast food. There is no strong evidence that participation reduces obesity. A substantial price intervention might be effective in improving diets.

Processing conditions for producing french fries from purple-fleshed sweetpotatoes

USDA-ARS?s Scientific Manuscript database

The effects of processing conditions and cooking methods on the physical quality, anthocyanin content and sensory attributes of frozen purple-fleshed sweetpotato (PFSP) French fries were investigated. PFSP strips were blanched in boiling water for 0, 5 or 10 min, par-fried at 180ºC for 0 or 1 min an...

Effects of deep-fat frying temperature on antioxidant properties of whole wheat doughnuts

USDA-ARS?s Scientific Manuscript database

The total phenolic content (TPC), phenolic acid composition, and in vitro antioxidant capacity of whole wheat donuts fried at 120, 140, 160, or 180'C were determined and compared in two types of wheat to identify the effects of frying temperature. Significant differences (P<0.05) in TPC were observe...

Development of new antioxidant systems for frying oil and omega-3 oils

USDA-ARS?s Scientific Manuscript database

The development of natural antioxidant systems for frying oil will be discussed in this presentation. This study aimed to utilize vegetable oils such as soybean oil for frying, of which the United States is the world’s largest producer. To overcome the vulnerability of soybean oil to oxidation due t...

Statistical basis and outputs of stable isotope mixing models: Comment on Fry (2013)

EPA Science Inventory

A recent article by Fry (2013; Mar Ecol Prog Ser 472:1−13) reviewed approaches to solving underdetermined stable isotope mixing systems, and presented a new graphical approach and set of summary statistics for the analysis of such systems. In his review, Fry (2013) mis-characteri...

High-Temperature Natural Antioxidant Improves Soy Oil for Frying

USDA-ARS?s Scientific Manuscript database

The objectives of this study were to determine the frying stability of soybean oil (SBO) treated with a natural citric acid-based antioxidant, EPT-OILShield able to withstand high temperatures and to establish the oxidative stability of food fried in the treated oil. Soybean oil with 0.05% and 0.5%...

Fate of annatto tocotrienols during frying and effect on quality and stability of tortilla chips

USDA-ARS?s Scientific Manuscript database

Tocotrienols are antioxidant compounds that are increasingly valued for their health benefits. Annatto is a rich source of delta tocotrienol. Annatto extract containing tocotrienols was added to mid-oleic sunflower oil, and tortilla chips were fried in the oil over three-day frying experiments. The ...

Effect of processing on composition changes of selected spices

PubMed Central

Jia, Cai-Hua; Shin, Jung-Ah; Kim, Young-Min; Lee, Ki-Teak

2017-01-01

The present investigation was conducted to study the true retentions of α-tocopherol, tocotrienols and β-carotene in crown daisy, unripe hot pepper, onion, garlic, and red pepper as affected by various domestic cooking methods, those were, boiling, baking, stir-frying, deep-frying, steaming, roasting, and microwaving. Fatty acid compositions were determined by GC, and HPLC were used for quantification of α-tocopherol, tocotrienols, and β-carotene. True retentions of α-tocopherol in cooked foods were as follows: boiling (77.74–242.73%), baking (85.99–212.39%), stir-frying (83.12–957.08%), deep-frying (162.48–4214.53%), steaming (45.97–179.57%), roasting (49.65–253.69%), and microwaving (44.67–230.13%). Similarly for true retention of β-carotene were: boiling (65.69–313.75%), baking (71.46–330.16%), stir-frying (89.62–362.46%), deep-frying (178.22–529.16%), steaming (50.39–240.92%), roasting (73.54–361.47%), and microwaving (78.60–339.87%). PMID:28459863

Production of a solid fuel using sewage sludge and spent cooking oil by immersion frying.

PubMed

Wu, Zhonghua; Zhang, Jing; Li, Zhanyong; Xie, Jian; Mujumdar, Arun S

2012-12-01

Sewage sludge and spent cooking oil are two main waste sources of modern Chinese cities. In this paper, the immersion frying method using spent cooking oil as the heating medium was applied to dry and convert wet sewage sludge into a solid fuel. The drying and oil uptake curves were plotted to demonstrate the fry-drying characteristics of the sewage sludge. Parametric studies were carried out to identify the governing parameters in the frying drying operation. It was found that at frying oil temperatures of 140-160°C, the wet sewage sludge could be dried completely in 6-9 min and converted into a solid fuel with a high calorific value of 21.55-24.08 MJ/kg. The fuel structure, chemical components, pyrolysis and combustion characteristics were investigated and the experimental results showed the solid fuel had a porous internal structure and a low ignition temperature of 250°C due to presence of oil. The frying drying mechanism was also discussed. Copyright © 2012 Elsevier B.V. All rights reserved.

Enrichment of wheat chips with omega-3 fatty acid by flaxseed addition: textural and some physicochemical properties.

PubMed

Yuksel, Ferhat; Karaman, Safa; Kayacier, Ahmed

2014-02-15

In the present study, wheat chips enriched with flaxseed flour were produced and response surface methodology was used for the studying the simultaneous effects of flaxseed level (10-20%), frying temperature (160-180 °C) and frying time (40-60 s) on some physicochemical, textural and sensorial properties and fatty acid composition of wheat chips. Ridge analysis was conducted to determine the optimum levels of processing variables. Predictive regression equations with adequate coefficients of determination (R² ≥ 0.705) to explain the effect of processing variables were constructed. Addition of flaxseed flour increased the dry matter and protein content of samples and increase of frying temperature decreased the hardness values of wheat chips samples. Increment in flaxseed level provided an increase in unsaturated fatty acid content namely omega-3 fatty acids of wheat chips samples. Overall acceptability of chips increased with the increase of frying temperature. Ridge analysis showed that maximum taste score would be at flaxseed level = 10%, frying temperature = 180 °C and frying time = 50 s. Copyright © 2013 Elsevier Ltd. All rights reserved.

Impact of cooking and handling conditions on furanic compounds in breaded fish products.

PubMed

Pérez-Palacios, T; Petisca, C; Henriques, R; Ferreira, I M P L V O

2013-05-01

This study evaluates the influence of cooking and handling conditions on the quantity of furanic compounds (furan, 2-furfural, furfuryl alcohol, 2-pentylfuran, 5-hydroxymethylfurfural) in breaded fish products. Oven-baking and reheating in the microwave lead to low furanic compounds formation in comparison with deep-frying. The use of olive oil for deep-frying promoted higher levels of furanic compounds than sunflower oil. The amounts of these compounds diminished as the temperature and time of deep-frying decreased as well as after a delay after deep-frying. Thus, the generation of furanic compounds can be minimized by adjusting the cooking method and conditions, such as using an electric oven, deep-frying in sunflower oil at 160°C during 4min, or waiting 10min after cooking. However, these conditions that reduce furanic compounds levels also reduce the content of volatile compounds related to the aroma and flavour of fried foods. In this sense, new efforts should be done to reduce the formation of furanic compounds without being detrimental to the volatile profile. Copyright © 2013 Elsevier Ltd. All rights reserved.

Effect of deep-fat frying on sensory and textural attributes of pellet snacks.

PubMed

BahramParvar, Maryam; Mohammadi Moghaddam, Toktam; Razavi, Seyed M A

2014-12-01

In this paper, the effects of several frying parameters on the quality of indirect expanded snacks were studied. Pellets, in two colors of yellow and green, were deep-fat fried at 150, 170, and 190 °C for 0.5, 1.5, 2.5, 3.5, and 4.5 min; then, subjected to uniaxial compression test and sensory analysis. The results showed that hardness, fracture force and apparent modulus of elasticity reduced with increase in frying time and temperature due to puffing samples and decrease in crust thickness. In contrast, higher frying temperature improved the crispness of samples. Panelists preferred the flavor, color, and total acceptance of yellow samples to the green ones. Moreover, principal component analysis (PCA) of instrumental and sensory data provided important information for the correlation of objective and sensory properties.

Fried food and prostate cancer risk: systematic review and meta-analysis.

PubMed

Lippi, Giuseppe; Mattiuzzi, Camilla

2015-01-01

We performed systematic review and meta-analysis of published studies that investigated the potential association between fried food consumption and prostate cancer risk. Four case-control studies were finally selected for this systematic literature review, totaling 2579 cancer patients and 2277 matched controls. In two of these studies, the larger intake of fried food was associated with a 1.3- to 2.3-fold increased risk of prostate cancer, no significant association was found in another, whereas an inverse relationship was observed in the remaining. The meta-analysis of published data showed that larger intake of fried food was associated with a 35% (95% CI 17-57%) increased risk of prostate cancer. The results of this systematic literature review support the notion that larger intake of fried foods may have a role in increasing the risk of prostate cancer.

Beneficial Effects of Simulated Gastro-Intestinal Digests of Fried Egg and Its Fractions on Blood Pressure, Plasma Lipids and Oxidative Stress in Spontaneously Hypertensive Rats

PubMed Central

Chakrabarti, Subhadeep; Morton, Jude S.; Panahi, Sareh; Kaufman, Susan; Davidge, Sandra T.; Wu, Jianping

2014-01-01

Abstract Background We have previously characterized several antihypertensive peptides in simulated digests of cooked eggs and showed blood pressure lowering property of fried whole egg digest. However, the long-term effects of this hydrolysate and its fractions on blood pressure are not known. Therefore, the objectives of the study were to determine the effects of long term administration of fried whole egg hydrolysate and its fractions (i.e. egg white and egg yolk) on regulation of blood pressure and associated factors in cardiovascular disease such as plasma lipid profile and tissue oxidative stress. Methods and Results We used spontaneously hypertensive rats (SHR), an animal model of essential hypertension. Hydrolysates of fried egg and its fractions were prepared by simulated gastro-intestinal digestion with pepsin and pancreatin. 16–17 week old male SHRs were orally administered fried whole egg hydrolysate, non-hydrolyzed fried whole egg, egg white hydrolysate or egg yolk hydrolysates (either defatted, or not) daily for 18 days. Blood pressure (BP) and heart rate were monitored by telemetry. Animals were sacrificed at the end of the treatment for vascular function studies and evaluating plasma lipid profile and tissue oxidative stress. BP was reduced by feeding fried whole egg hydrolysate but not by the non-hydrolyzed product suggesting a critical role for in vitro digestion in releasing anti-hypertensive peptides. Egg white hydrolysate and defatted egg yolk hydrolysate (but not egg yolk hydrolysate) also had similar effects. Reduction in BP was accompanied by the restoration of nitric oxide (NO) dependent vasorelaxation and reduction of plasma angiotensin II. Fried whole egg hydrolysate also reduced plasma levels of triglyceride although it was increased by the non-hydrolyzed sample. Additionally the hydrolyzed preparations attenuated tissue oxidative stress. Conclusion Our results demonstrate that fried egg hydrolysates exert anti-hypertensive effects, improve plasma lipid profile and attenuate tissue oxidative stress in vivo. PMID:25502445

Impact of Air Frying on Cholesterol and Fatty Acids Oxidation in Sardines: Protective Effects of Aromatic Herbs.

PubMed

Ferreira, Fernanda S; Sampaio, Geni R; Keller, Laura M; Sawaya, Alexandra C H F; Chávez, Davy W H; Torres, Elizabeth A F S; Saldanha, Tatiana

2017-12-01

The high temperatures used to fry fish may induce thermo-oxidation of cholesterol, forming cholesterol oxidation products (COPs). COPs have been associated to coronary heart diseases, atherosclerosis, and other chronic diseases. Air fryers are an alternative thermal process technology to fry foods without oil, and are considered a healthier cooking method. This study is the 1st to evaluate the formation of COPs and the degradation of polyunsaturated fatty acids (PUFAs) in air-fried sardine fillets. Furthermore, we evaluated the effect of fresh herbs added as natural antioxidants to sardines subjected to air frying. Parsley (Petroselinum crispum), chives (Allium schoenoprasum L.), and a mixture of both herbs (cheiro-verde) were added in quantities of 0%, 2%, and 4%. Air frying significantly decreased the content of essential PUFAs, and increased the levels of COPs from 61.2 (raw) to 283 μg/g (P < 0.05) in the control samples. However, the use of herbs as natural antioxidants proved to be effective reducing such levels of COPs in most samples. The addition of 4% of cheiro-verde in air-fried sardines presented the best protective effect against lipid oxidation. Fish is an important source of essential lipids. However, oxidized cholesterol products, which are formed during thermal processing, are potential hazards to human health. Air fryers present an alternative thermal process for frying food without oil, and this method of cooking is considered to be more convenient and healthier This study shows that the air frying increased the formation of cholesterol oxidation products and decreased the essential polyunsaturated fatty acids in sardine fillets. However, the lipid oxidation is significantly reduced by adding fresh herbs, such as parsley (Petroselinum crispum), chives (Allium schoenoprasum L.), or a mixture of both herbs (cheiro-verde) that are natural antioxidants. © 2017 Institute of Food Technologists®.

Addition of antioxidant from bamboo leaves as an effective way to reduce the formation of acrylamide in fried chicken wings.

PubMed

Zhang, Yu; Xu, Weizhong; Wu, Xiaoqin; Zhang, Xiaoling; Zhang, Ying

2007-03-01

The efficiency of antioxidant from bamboo leaves on the reduction of acrylamide during thermal processing and optimization of levels of addition of antioxidant from bamboo leaves applied to fried chicken wings are reported. The authors optimized the method of the addition of antioxidant from bamboo leaves to fried chicken wings and the frying processing parameters, and also compared the relationship between the content of total flavonoids in three extracts (EBL(971), EBL(972) and antioxidant from bamboo leaves) and the extent of the reduction of acrylamide. The acrylamide levels were quantified by a validated liquid chromatography coupled with tandem mass spectrometry detection method and the sensory evaluation was performed in a double-blind manner. The results showed that nearly 57.8 and 59.0% of acrylamide in fried chicken wings were reduced when the antioxidant from bamboo leaves addition ratios were 0.1 and 0.5% (w/w), respectively. The maximum inhibitory rate was achieved when antioxidant from bamboo leaves was chosen as the additive with a total flavonoid content of 32% compared with other two extracts and antioxidant from bamboo leaves mixed with flour was selected as the method of addition. Sensory evaluation results showed that the odour and flavour of fried chicken wings with antioxidant from bamboo leaves treatments had no significant difference compared with normal food matrixes (p > 0.05) when the antioxidant from bamboo leaves addition ratio was <0.5% (w/w). Colour acceptability in the study of sensory evaluation was in good correspondence with colour formation of fried chicken wings in each test group. These results suggest that antioxidant from bamboo leaves could significantly reduce acrylamide formation in fried chicken wings and yet still retain the original flavour and odour of the fried products. This study could be regarded as a pioneer contribution to the reduction of acrylamide in various foods by natural antioxidants.

Temporal constraints on the potential role of fry odors as cues of past reproductive success for spawning lake trout

USGS Publications Warehouse

Buchinger, Tyler J.; Marsden, J. Ellen; Binder, Thomas R.; Huertas, Mar; Bussy, Ugo; Li, Ke; Hanson, James E.; Krueger, Charles C.; Li, Weiming; Johnson, Nicholas

2017-01-01

Deciding where to reproduce is a major challenge for most animals. Many select habitats based upon cues of successful reproduction by conspecifics, such as the presence of offspring from past reproductive events. For example, some fishes select spawning habitat following odors released by juveniles whose rearing habitat overlaps with spawning habitat. However, juveniles may emigrate before adults begin to search for spawning habitat; hence, the efficacy of juvenile cues could be constrained by degradation or dissipation rates. In lake trout (Salvelinus namaycush), odors deposited by the previous year's offspring have been hypothesized to guide adults to spawning reefs. However, in most extant populations, lake trout fry emigrate from spawning reefs during the spring and adults spawn during the fall. Therefore, we postulated that the role of fry odors in guiding habitat selection might be constrained by the time between fry emigration and adult spawning. Time course chemical, physiological, and behavioral assays indicated that the odors deposited by fry likely degrade or dissipate before adults select spawning habitats. Furthermore, fry feces did not attract wild lake trout to constructed spawning reefs in Lake Huron. Taken together, our results indicate fry odors are unlikely to act as cues for lake trout searching for spawning reefs in populations whose juveniles emigrate before the spawning season, and underscore the importance of environmental constraints on social cues.

THE USE OF FRY (EMBALMING FLUID AND PCP-LACED CIGARETTES OR MARIJUANA STICKS) AMONG CRACK COCAINE SMOKERS

PubMed Central

PETERS, RONALD J.; WILLIAMS, MARK; ROSS, MICHAEL W.; ATKINSON, JOHN; McCURDY, SHERLY A.

2010-01-01

Statistics show that the prevalence of crack cocaine use and embalming fluid and phencyclidine (PCP)-laced cigarettes or marijuana sticks, commonly referred to on the street as “fry” or “wet” is a problem; however, the relationship between these substances of abuse and concurrent polydrug use is unknown. In the present study, a cross-sectional survey was conducted among 426 African-American crack users in Houston, Texas, to investigate the difference between those who concurrently reported lifetime (defined as at least one usage of fry in life) fry use and those who stated they never used fry. The data were analyzed using chi-square and logistic regression analyses. Fry users were significantly more likely than non-users to not have a casual sex partner (92% users vs. 84% non-users, p ≤ 0.05) and were more likely to have been diagnosed with gonorrhea in the past 12 months (9% users vs. 2% non-users, p ≤ 0.05). In addition fry users had significantly higher odds of currently trading sex for drugs (OR = 2.30, p ≤ 0.05), marijuana use (OR = 12.11, p ≤ 0.05), and codeine (syrup) use (OR = 8.10, p ≤ 0.05). These findings are important in determining the “cultural novelties” relative to crack and fry use among younger African Americans. PMID:19157045

Simultaneous determination of 3-monochloropropane-1,2-diol and acrylamide in food by gas chromatography-triple quadrupole mass spectrometry with coupled column separation.

PubMed

Xu, Xiao-min; He, Hua-li; Zhu, Yan; Feng, Liang; Ying, Ying; Huang, Bai-fen; Shen, Hai-tao; Han, Jian-long; Ren, Yi-ping

2013-01-14

Both 3-monochloropropane-1,2-diol (3-MCPD) and acrylamide are contaminants found in heat-processed foods and their related products. A quantitative method was developed for the simultaneous determination of both contaminants in food by gas chromatography-triple quadrupole mass spectrometry (GC-MS/MS). The analytes were purified and extracted by the matrix solid-phase dispersion extraction (MSPDE) technique with Extrelut NT. A coupled column (a 3 m Innowax combined with a 30 m DB-5 ms) was developed to separate both compounds efficiently without derivatization. Triple quadrupole mass spectrometry in multiple reaction monitoring mode (MRM) was applied to suppress matrix interference and obtain good sensitivity in the determination of both analytes. The limit of detection (LOD) in the sample matrix was 5 μg kg(-1) for 3-MCPD or acrylamide. The average recoveries for 3-MCPD and acrylamide in different food matrices were 90.5-107% and 81.9-95.7%, respectively, with the intraday relative standard deviations (RSDs) of 5.6-13.5% and 5.3-13.4%, respectively. The interday RSDs were 6.1-12.6% for 3-MCPD and were 5.0-12.8% for acrylamide. Both contaminants were found in samples of bread, fried chips, fried instant noodles, soy sauce, and instant noodle flavoring. Neither 3-MCPD nor acrylamide was detected in the samples of dairy products (solid or liquid samples) and non-fried instant noodles. Copyright © 2012 Elsevier B.V. All rights reserved.

31 CFR 585.205 - Prohibited exportation and reexportation of goods, technology, or services to the FRY (S&M).

Code of Federal Regulations, 2010 CFR

2010-07-01

... reexportation of goods, technology, or services to the FRY (S&M). 585.205 Section 585.205 Money and Finance... exportation and reexportation of goods, technology, or services to the FRY (S&M). Except as otherwise authorized, no goods, technology (including technical data or other information controlled for export...

Development and validation of a near-infrared spectroscopy method for the prediction of acrylamide content in French-fried potato

USDA-ARS?s Scientific Manuscript database

This study investigated the ability of near-infrared spectroscopy (NIRS) to predict acrylamide content in French-fried potato. Potato flour spiked with acrylamide (50-8000 µg/kg) was used to determine if acrylamide could be accurately predicted in a potato matrix. French fries produced with various ...

The National Fry Processing Trial (NFPT) and SCRI Acrylamide project: Comprehensive, coordinated evaluation of fry processing clones with low acrylamide-forming potential

USDA-ARS?s Scientific Manuscript database

There is a pressing need for new fry processing varieties. Successful varieties need to satisfy customer requirements for finished product taste texture and color and must lessen health concerns related to dietary intake of acrylamide. Tuber shape and size distribution need to match processor requir...

SURVIVAL OF STEELHEAD TROUT (SALMO GAIRDNERI) EGGS, EMBRYOS, AND FRY IN AIR-SUPERSATURATED WATER

EPA Science Inventory

Egg, embryo, fry, and swim-up stages of steelhead trout (Salmo gairdneri) were exposed to water at total gas saturation levels ranging from 130 to 115%. Eggs, embryos, and newly hatched fry were not affected at 126.7%, but at about day 16 posthatch when the fish began swimming up...

Characterization of peanuts after dry roasting, oil roasting, and blister frying

USDA-ARS?s Scientific Manuscript database

Peanuts were systematically deep fried, blister fried, or dry roasted at 177°C to Hunter L-values of 53 ± 1, 48.5 ± 1, and 43 ± 1, corresponding to light, medium, and dark roasting, respectively. Thermal modifications of the epidermal and parenchyma cells were observed in the scanning electron micr...

Kinetics of forming aldehydes in frying oils and their distribution in French fries revealed by LC-MS-based chemometrics

USDA-ARS?s Scientific Manuscript database

Aldehydes are major secondary lipid oxidation products (LOPs) from heating vegetable oils and deep frying. The routes and reactions that generate aldehydes have been extensively investigated, but the sequences and kinetics of their formation in oils are poorly defined. In this study, a platform comb...

A randomised crossover trial of the acute effects of a deep-fried Mars bar or porridge on the cerebral vasculature.

PubMed

Dunn, William G; Walters, Matthew R

2014-11-01

The deep-fried Mars bar has been cited as 'all that is wrong with the high-fat, high-sugar Scottish diet'. We investigated the effect of ingestion of a deep-fried Mars bar or porridge on cerebrovascular reactivity. We hypothesised that deep-fried Mars bar ingestion would impair cerebrovascular reactivity, which is associated with increased risk of ischaemic stroke. Twenty-four fasted volunteers were randomised to receive a deep-fried Mars bar and then porridge (control), or vice-versa. We used transcranial Doppler ultrasound to calculate Breath Holding Index as a surrogate measure of cerebrovascular reactivity. Change in Breath Holding Index post-ingestion was the primary outcome measure. Twenty-four healthy adults (mean (SD) age 21.5 (1.7) years, 14 males) completed the protocol. Deep-fried Mars bar ingestion caused a non-significant reduction in cerebrovascular reactivity relative to control (mean difference in absolute Breath Holding Index after deep-fried Mars bar versus porridge -0.11, p = 0.40). Comparison of the difference between the absolute change in Breath Holding Index between genders demonstrated a significant impairment of cerebrovascular reactivity in males (mean difference women minus men of 0.65, 95% CI 0.30 to 1.00, p = 0.0003). Ingestion of a bolus of sugar and fat caused no overall difference in cerebrovascular reactivity, but there was a modest decrease in males. Impaired cerebrovascular reactivity is associated with increased stroke risk, and therefore deep-fried Mars bar ingestion may acutely contribute to cerebral hypoperfusion in men. © The Author(s) 2014 Reprints and permissions: sagepub.co.uk/journalsPermissions.nav.

Treatment with thiamine hydrochloride and astaxanthine for the prevention of yolk-sac mortality in Baltic salmon fry (M74 syndrome).

PubMed

Koski, P; Pakarinen, M; Nakari, T; Soivio, A; Hartikainen, K

1999-09-14

Two practical methods are reported for treating feral Baltic salmon with thiamine hydrochloride against M74 syndrome (abnormally high yolk-sac fry mortality of the Baltic salmon). Both bathing of the yolk-sac fry in thiamine hydrochloride (1000 mg l-1, 1 h) and a single intraperitoneal injection given to the female brood fish (100 mg kg-1 fish) during the summer 3 mo before stripping were shown to elevate the whole body total thiamine concentration in the fry. Both treatments were also shown to be effective in preventing mortality due to M74 syndrome. The effect of bathing the yolk-sac fry was shown to be dose-dependent. The results support the view that there is a causal relationship between the thiamine status of the yolk-sac fry and M74 mortality. An intraperitoneal injection of astaxanthine suspension administered to the female brood fish (11 mg kg-1 fish) in the summer 3 mo before stripping elevated the astaxanthine concentration in the eggs but did not affect mortality due to M74 syndrome. An interaction between astaxanthine and thiamine may occur in the developing embryo or yolk-sac fry, however. No association could be demonstrated between the various thiamine hydrochloride treatment practices and hepatic cytochrome P450 dependent 7-ethoxyresorufin-O-deethylase (EROD) activity in the yolk-sac fry. An injection of thiamine hydrochloride into the peritoneal cavity of wild Baltic salmon females could be used to raise thiamine concentrations in their offspring in the rivers. The effect on smolt production in Finnish Baltic salmon rivers needs to be investigated further, however.

The impact of cooking methods on the nutritional quality and safety of chicken breaded nuggets.

PubMed

Gonçalves Albuquerque, Tânia; Oliveira, M Beatriz P P; Sanches-Silva, Ana; Cristina Bento, Ana; Costa, Helena S

2016-06-15

The impact of cooking methods (industrial pre-frying, deep-fat frying and baking) on the nutritional quality and safety of chicken breaded nugget samples from supermarket and commercial brands was evaluated. The changes in the quality characteristics (nutritional composition, fatty acids profile, cholesterol and salt) of the fried food and frying oil, after ten consecutive frying operations, were evaluated. The total fat content of nuggets varied between 10.9 and 22.7 g per 100 g of edible portion and the salt content ranged from 0.873 to 1.63 g per 100 g. Taking into account one portion of nuggets, the daily intake of salt can reach 49%, which can have a significant impact on the health of those who regularly consume this type of food, especially considering the prevalence of hypertension around the world. The analysed chicken breaded nuggets are rich in unsaturated fatty acids, which have been related with potential health benefits, namely regarding cardiovascular diseases. The cholesterol content of baked samples was two times higher when compared with the fried ones. The trans fatty acids and polar compounds contents of the frying oil used for frying significantly increased, but the values were still away from the maximum recommended by legal entities for its rejection. From a nutritional point of view, it is possible to conclude that the applied cooking methods can significantly influence the nutritional quality and safety of the analysed chicken breaded nuggets. This study will contribute to important knowledge on how the applied cooking methods can change the nutritional quality and safety of foods, namely of chicken nuggets, and can be very useful for dietary recommendations and nutritional assessment.

Fried food intake and risk of nonfatal acute myocardial infarction in the Costa Rica Heart Study

PubMed Central

Hu, Peter; Campos, Hannia

2018-01-01

Economic development in middle-income countries has led to a noticeable rise in the availability of commercial deep fried foods and lifestyles that require eating meals “on the go” and outside of the home. Yet, data from these countries where fried foods were traditionally prepared at home are scarce, despite several studies showing the potential adverse effects of fried food consumption on risk for heart disease. We aimed to examine whether consumption of fried foods inside or outside of the home is associated with an increased risk of myocardial infarction (MI) among Hispanic/Latinos living in Costa Rica. Participants were incident cases of a first acute MI (n = 2,154) and randomly selected controls matched for age, sex, and residence (n = 2,154). After adjustment for traditional cardiovascular risk factors, including history of diabetes, history of hypertension, smoking, abdominal obesity, income, educational years, occupation, alcohol intake, dietary intakes of saturated fatty acid, fiber intake, and total energy intake, the multivariable-adjusted odds ratio (OR, 95% CI) for risk of MI were 1.00 (reference), 1.02 (0.86–1.21), 1.26 (0.81–1.95), and 1.58 (1.08–2.30) for intake of fried foods outside of the home <1/week, 1-3/week, 4-6/week, and 1/day, respectively (P trend = 0.02); and 1.00, 0.81 (0.65–1.00), 0.81 (0.61–1.09), and 0.93 (0.72–1.19), respectively (P for trend = 0.65) for intake of fried foods inside the home. The data suggest that consumption of fried foods outside of the home, a practice that has been associated with economic development, could have adverse effects on cardiovascular disease. PMID:29447246

Performance of structured lipids incorporating selected phenolic and ascorbic acids.

PubMed

Gruczynska, Eliza; Przybylski, Roman; Aladedunye, Felix

2015-04-15

Conditions applied during frying require antioxidant which is stable at these conditions and provides protection for frying oil and fried food. Novel structured lipids containing nutraceuticals and antioxidants were formed by enzymatic transesterification, exploring canola oil and naturally occurring antioxidants such as ascorbic and selected phenolic acids as substrates. Lipozyme RM IM lipase from Rhizomucor miehei was used as biocatalyst. Frying performance and oxidative stability of the final transesterification products were evaluated. The novel lipids showed significantly improved frying performance compared to canola oil. Oxidative stability assessment of the structured lipids showed significant improvement in resistance to oxidative deterioration compared to original canola oil. Interestingly, the presence of ascorbic acid in an acylglycerol structure protected α-tocopherol against thermal degradation, which was not observed for the phenolic acids. Developed structured lipids containing nutraceuticals and antioxidants may directly affect nutritional properties of lipids also offering nutraceutical ingredients for food formulation. Copyright © 2014 Elsevier Ltd. All rights reserved.

Consumption of restaurant foods and incidence of type 2 diabetes in African American women.

PubMed

Krishnan, Supriya; Coogan, Patricia F; Boggs, Deborah A; Rosenberg, Lynn; Palmer, Julie R

2010-02-01

Type 2 diabetes is a major problem in Western nations. Profound secular changes in the food environment and eating habits may play a role. In particular, consumption of foods prepared outside the home has greatly increased. We investigated the relation of restaurant meal consumption to incidence of type 2 diabetes among African American women with the use of data from the prospective Black Women's Health Study. The participants have completed mailed follow-up questionnaires every 2 y since 1995, including food-frequency questionnaires that asked about the frequency of eating restaurant meals of various types. Cox proportional hazards models were used to calculate incidence rate ratios and 95% CIs for the association of type 2 diabetes incidence with various categories of consumption of each restaurant food relative to the lowest category, with adjustment for diabetes risk factors. Among 44,072 participants aged 30-69 y and free of diabetes at baseline, 2873 incident cases of type 2 diabetes occurred during 10 y of follow-up. Consumption of restaurant meals of hamburgers, fried chicken, fried fish, and Chinese food were independently associated with an increased risk of type 2 diabetes. Incidence rate ratios for > or = 2 such meals per week relative to none were 1.40 (95% CI: 1.14, 1.73) for hamburgers and 1.68 (95% CI: 1.36, 2.08) for fried chicken. Control for body mass index greatly reduced the estimates, which suggests that the associations are mediated through weight gain and obesity. The present study has identified a risk factor for type 2 diabetes that may be readily modifiable by dietary changes.

The Human Health Assessment to Phthalate Acid Esters (PAEs) and Potential Probability Prediction by Chromophoric Dissolved Organic Matter EEM-FRI Fluorescence in Erlong Lake.

PubMed

Ji, Meichen; Li, Sijia; Zhang, Jiquan; Di, Hui; Li, Fengxu; Feng, Tianji

2018-05-29

Phthalate acid esters (PAEs) are suspected to cause wide environmental pollution and have adverse effects on human health. Three priority control phthalates, namely dimethyl phthalate (DMP), diethyl phthalate (DEP), and dibutyl phthalate (DBP), were determined in 45 water samples from the largest drinking water source in Jilin Province. Chromophoric-dissolved organic matter (CDOM), which are composed of complex compounds and are a proxy for water quality, can be monitored using a fluorometer. This study attempted to understand the correlations of the CDOM fluorescence regional integration (FRI) components with PAEs and CDOM characteristics under seasonal and spatial variations in the Erlong Lake. The characteristics of the CDOM absorption parameters in different water samples showed a higher aromatic content and molecular weight in October because of increased terrestrial inputs. The Σ3PAEs concentrations ranged from 0.231 mg L -1 to 0.435 mg L -1 in water, and DEP contributed to more than 90% of the Σ3PAEs. The FRI method identified five fluorescence components: one tyrosine-like (R1), one tryptophan-like (R2), one fulvic-like (R3), one microbial protein-like (R4), and one humic-like (R5) component. However, significant relationships exist between DEP and R3 ( R ² = 0.78, p < 0.001), R4 ( R² = 0.77, p < 0.001), and R5 ( R ² = 0.58, p < 0.001). Quantifying the relationship between CDOM and PAEs was highly significant, because the results will simplify the componential analysis of pollutants from a spatiotemporal perspective as compared to traditional chemical measurements. The human health risk assessment results revealed no human health risk ( HQ < 1) in the Erlong Lake basin.

Consumption of restaurant foods and incidence of type 2 diabetes in African American women123

PubMed Central

Krishnan, Supriya; Coogan, Patricia F; Boggs, Deborah A; Rosenberg, Lynn

2010-01-01

Background: Type 2 diabetes is a major problem in Western nations. Profound secular changes in the food environment and eating habits may play a role. In particular, consumption of foods prepared outside the home has greatly increased. Objective: We investigated the relation of restaurant meal consumption to incidence of type 2 diabetes among African American women with the use of data from the prospective Black Women's Health Study. Design: The participants have completed mailed follow-up questionnaires every 2 y since 1995, including food-frequency questionnaires that asked about the frequency of eating restaurant meals of various types. Cox proportional hazards models were used to calculate incidence rate ratios and 95% CIs for the association of type 2 diabetes incidence with various categories of consumption of each restaurant food relative to the lowest category, with adjustment for diabetes risk factors. Results: Among 44,072 participants aged 30–69 y and free of diabetes at baseline, 2873 incident cases of type 2 diabetes occurred during 10 y of follow-up. Consumption of restaurant meals of hamburgers, fried chicken, fried fish, and Chinese food were independently associated with an increased risk of type 2 diabetes. Incidence rate ratios for ≥2 such meals per week relative to none were 1.40 (95% CI: 1.14, 1.73) for hamburgers and 1.68 (95% CI: 1.36, 2.08) for fried chicken. Control for body mass index greatly reduced the estimates, which suggests that the associations are mediated through weight gain and obesity. Conclusion: The present study has identified a risk factor for type 2 diabetes that may be readily modifiable by dietary changes. PMID:20016014

Analysis of Trans Fat in Edible Oils with Cooking Process

PubMed Central

Song, Juhee; Park, Joohyeok; Jung, Jinyeong; Lee, Chankyu; Gim, Seo Yeoung; Ka, HyeJung; Yi, BoRa; Kim, Mi-Ja; Kim, Cho-il

2015-01-01

Trans fat is a unsaturated fatty acid with trans configuration and separated double bonds. Analytical methods have been introduced to analyze trans fat content in foods including infrared (IR) spectroscopy, gas chromatography (GC), Fourier transform-infrared (FT-IR) spectroscopy, reverses-phase silver ion high performance liquid chromatography, and silver nitrate thin layer chromatography. Currently, FT-IR spectroscopy and GC are mostly used methods. Trans fat content in 6 vegetable oils were analyzed and processing effects including baking, stir-frying, pan-frying, and frying on the formation of trans fat in corn oil was evaluated by GC. Among tested vegetable oils, corn oil has 0.25 g trans fat/100 g, whereas other oils including rapeseed, soybean, olive, perilla, and sesame oils did not have detectable amount of trans fat content. Among cooking methods, stir-frying increased trans fat in corn oil whereas baking, pan-frying, and frying procedures did not make changes in trans fat content compared to untreated corn oils. However, the trans fat content was so low and food label can be declared as ‘0’ trans based on the regulation of Ministry of Food ad Drug Safety (MFDS) (< 2 g/100 g edible oil). PMID:26483890

Whey protein solution coating for fat-uptake reduction in deep-fried chicken breast strips.

PubMed

Dragich, Ann M; Krochta, John M

2010-01-01

This study investigated the use of whey protein, as an additional coating, in combination with basic, well-described predust, batter, and breading ingredients, for fat-uptake reduction in fried chicken. Chicken breasts were cut into strips (1 x 5 x 10 cm) and coated with wheat flour (WF) as a predust, dipped in batter, coated with WF as a breading, then dipped in 10% denatured whey protein isolate (DWPI) aqueous solution (wet basis). A WF-batter-WF treatment with no DWPI solution dip was included as a control. Coated chicken strips were deep-fried at 160 degrees C for 5 min. A Soxhlet-type extraction was performed to determine the fat content of the meat fraction of fried samples, the coating fraction of fried samples, raw chicken, and raw coating ingredients. The WF-batter-WF-10% DWPI solution had significantly lower fat uptake than the WF-batter-WF control, by 30.67% (dry basis). This article describes applied research involving fat reduction in coated deep-fried chicken. The methods used in this article were intended to achieve maximized fat reduction while maintaining a simple procedure applicable to actual food processing lines.

Status of the bioactive phytoceuticals during deep-fat frying of snack food using nutra-coconut oil.

PubMed

Maneesh Kumar, M; Faiza, Sheema; Debnath, Sukumar; Nasirullah

2017-10-01

The present study was carried out to study the physico-chemical changes that take place in both product and oil during the deep fat frying of a traditional savoury snack 'kodubale', at 120-160 °C for 120-600 s using coconut oil (CO) and nutra-coconut oil (NCO). Further, kinetic studies on moisture loss, oil uptake, color and degradation of β-carotene, total polyphenol content and antioxidant activity for kodubale was carried out during frying as a function of temperature and time. The study showed that the kinetic coefficients for above parameters increased with temperature and time and the data obtained were well fitted with first order kinetic model. The results also revealed that NCO fried product retained major phenolic acids due to the presence of antioxidants in the NCO which was enriched with flaxseed oil concentrate. The fatty acids profile of oil extracted from products obtained by frying using NCO was characterized with higher ω-3 and ω-6 fatty acids content as compared to same obtained using CO. However, the breaking strength and sensory characteristics of CO and NCO fried kodubale was found to have no significant difference ( p  < 0.05).

Influence of oil type on the amounts of acrylamide generated in a model system and in French fries.

PubMed

Mestdagh, Frédéric J; De Meulenaer, Bruno; Van Poucke, Christof; Detavernier, Christ'l; Cromphout, Caroline; Van Peteghem, Carlos

2005-07-27

Acrylamide formation was studied by use of a new heating methodology, based on a closed stainless steel tubular reactor. Different artificial potato powder mixtures were homogenized and subsequently heated in the reactor. This procedure was first tested for its repeatability. By use of this experimental setup, it was possible to study the acrylamide formation mechanism in the different mixtures, eliminating some variable physical and chemical factors during the frying process, such as heat flux and water evaporation from and oil ingress into the food. As a first application of this optimized heating concept, the influence on acrylamide formation of the type of deep-frying oil was investigated. The results obtained from the experiments with the tubular reactor were compared with standardized French fry preparation tests. In both cases, no significant difference in acrylamide formation could be found between the various heating oils applied. Consequently, the origin of the deep-frying vegetable oils did not seem to affect the acrylamide formation in potatoes during frying. Surprisingly however, when artificial mixtures did not contain vegetable oil, significantly lower concentrations of acrylamide were detected, compared to oil-containing mixtures.

Real-time monitoring of particles, PAH, and CO in an occupied townhouse.

PubMed

Wallace, L

2000-01-01

Beginning in October 1996, indoor and sometimes outdoor air at an occupied house in a suburban area of Virginia has been monitored continuously for particles, PAH, and CO. Two Climet monitors have been used to count particles in six size ranges between 0.3 and > 10 microns, with 1-minute averages being collected every 5 minutes. Two Ecochem PAH monitors have been used to sample for particle-bound PAHs once every minute. Also, two Langan CO monitor-data loggers have measured CO once each minute while logging the PAH data. Two Aethalometers measure black carbon. A single Scanning Mobility Particle Sizer (SMPS) measures ultrafine particles. The pairs of monitors are set up either to provide an indoor/outdoor or an upstairs office/downstairs kitchen comparison. Air exchange is occasionally measured using a Bruel & Kjaer 1302 SF6 monitor, as a parameter necessary for estimating deposition rates for particles and PAH. Results from the first 16 months of monitoring (approximately 10 M observations) include: neighborhood woodburning and morning rush hour traffic are the most important sources of PAH and black carbon outdoors; candles, matches, incense, and frying, sauteeing, broiling, deep-frying, and stir-frying are additional important indoor sources of PM. One citronella candle was an extremely powerful PAH source. Neither woodburning nor vehicles appears to be an important source of particles indoors, but frying, grilling, and sauteeing are extremely strong indoor sources, together with combustion events such as use of matches and candles. Physical movement was an important source of coarse but not fine particles. Use of the gas stove for extended periods of time led to increased CO concentrations--vehicles and woodburning were relatively minor sources in comparison. The gas oven, gas burners, and electric toaster oven were important sources of ultrafine particles (< 0.1 micron). A source-proximity effect was noted with the kitchen monitor reading two to five times higher than the upstairs monitor for particles from kitchen events, while the upstairs monitor often read higher than the kitchen monitor for events caused by physical activity alone.

Postural stability of biped robots and the foot-rotation indicator (FRI) point

DOE Office of Scientific and Technical Information (OSTI.GOV)

Goswami, A.

1999-06-01

The focus of this paper is the problem of foot rotation in biped robots during the single-support phase. Foot rotation is an indication of postural instability, which should be carefully treated in a dynamically stable walk and avoided altogether in a statically stable walk. The author introduces the foot-rotation indicator (FRI) point, which is a point on the foot/ground-contact surface where the net ground-reaction force would have to act to keep the foot stationary. To ensure no foot rotation, the FRI point must remain within the convex hull of the foot-support area. In contrast with the ground projection of themore » center of mass (GCoM), which is a static criterion, the FRI point incorporates robot dynamics. As opposed to the center of pressure (CoP) -- better known as the zero-moment point (ZMP) in the robotics literature -- which may not leave the support area, the FRI point may leave the area. In fact, the position of the FRI point outside the footprint indicates the direction of the impending rotation and the magnitude of rotational moment acting on the foot. Owing to these important properties, the FRI point helps not only to monitor the state of postural stability of a biped robot during the entire gait cycle, but indicates the severity of instability of the gait as well. In response to a recent need, the paper also resolves the misconceptions surrounding the CoP/ZMP equivalence.« less

Influence of Japanese consumer gender and age on sensory attributes and preference (a case study on deep-fried peanuts).

PubMed

Miyagi, Atsushi

2017-09-01

Detailed exploration of sensory perception as well as preference across gender and age for a certain food is very useful for developing a vendible food commodity related to physiological and psychological motivation for food preference. Sensory tests including color, sweetness, bitterness, fried peanut aroma, textural preference and overall liking of deep-fried peanuts with varying frying time (2, 4, 6, 9, 12 and 15 min) at 150 °C were carried out using 417 healthy Japanese consumers. To determine the influence of gender and age on sensory evaluation, systematic statistical analysis including one-way analysis of variance, polynomial regression analysis and multiple regression analysis was conducted using the collected data. The results indicated that females were more sensitive to bitterness than males. This may affect sensory preference; female subjects favored peanuts prepared with a shorter frying time more than male subjects did. With advancing age, textural preference played a more important role in overall preference. Older subjects liked deeper-fried peanuts, which are more brittle, more than younger subjects did. In the present study, systematic statistical analysis based on collected sensory evaluation data using deep-fried peanuts was conducted and the tendency of sensory perception and preference across gender and age was clarified. These results may be useful for engineering optimal strategies to target specific segments to gain greater acceptance in the market. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

Reliability of ^1^H NMR analysis for assessment of lipid oxidation at frying temperatures

USDA-ARS?s Scientific Manuscript database

The reliability of a method using ^1^H NMR analysis for assessment of oil oxidation at a frying temperature was examined. During heating and frying at 180 °C, changes of soybean oil signals in the ^1^H NMR spectrum including olefinic (5.16-5.30 ppm), bisallylic (2.70-2.88 ppm), and allylic (1.94-2.1...

Competitive position of natural gas: Industrial baking and frying. May 1988

DOE Office of Scientific and Technical Information (OSTI.GOV)

Not Available

The summary of reports GRI-88/0020 and GRI-88/0042 provides the results of studies performed to determine the status of natural gas technologies in the industrial baking and frying markets and to identify R D to enhance the performance of these technologies. The studies indicate that natural gas will continue to be the most economical energy source for industrial baking and frying.

Kalispel Resident Fish Project : Tribal Hatchery Operations and Maintenance Annual Report, 2002.

DOE Office of Scientific and Technical Information (OSTI.GOV)

Nenema, David

2003-03-01

The Kalispel Tribal hatchery successfully spawned largemouth bass broodfish in spring 2002. Approximately 150,000 eggs were produced and hatched. These fry were started on brine shrimp for a period of ten days. At this time, the fry needed more abundance food supply. Cannibalism started and the hatchery staff transferred the remaining fry to the river in hopes that some fish would survive.

Contrast Enhancement for Thermal Acoustic Breast Cancer Imaging via Resonant Stimulation

DTIC Science & Technology

2009-03-01

structures,” Appl . Opt., vol. 39, no. 31, pp. 5872–5883, 2000. [12] D. Feng, Y. Xu, G. Ku, and L. V. Wang, “Microwave-induced thermoa- coustic tomography...image recon- struction,” Appl . Opt., vol. 39, no. 32, pp. 5971–5977, 2000. [14] G. Kossoff, E. K. Fry, and J. Jellins, “Average velocity of ultrasound...P. Stoica, and R. Wu, “Microwave imaging via adaptive beamforming methods for breast cancer detection,” J. Electro- magn. Waves Appl ., vol. 20, no. 1

Survival, development, and growth of Snake River fall Chinook salmon Embryos, Alevins, and Fry Exposed to Variable Thermal and Dissolved Oxygen Regimes

DOE Office of Scientific and Technical Information (OSTI.GOV)

Geist, David R.; Abernethy, Cary S.; Hand, Kristine D.

2006-11-01

Fall Chinook salmon (Oncorhynchus tshawytscha) initiate spawning in the Hells Canyon reach of the Snake River, Idaho (rkm 240-397), at water temperatures above 16 C. This temperature exceeds the states of Idaho and Oregon water quality standards for salmonid spawning. These standards are consistent with results from studies of embryos exposed to a constant thermal regime, while salmon eggs in the natural environment are rarely exposed to a constant temperature regime. The objective of this study was to assess whether variable temperatures (i.e., declining after spawning) affected embryo survival, development, and growth of Snake River fall Chinook salmon alevins andmore » fry. In 2003, fall Chinook salmon eggs were exposed to initial incubation temperatures ranging from 11-19 C in 2 C increments, and in 2004 eggs were exposed to initial temperatures of 13 C, 15 C, 16 C, 16.5 C, and 17 C. In both years, temperatures were adjusted downward approximately 0.2 C/day to mimic the thermal regime of the Snake River where these fish spawn. At 37-40 days post-fertilization, embryos were moved to a common exposure regime that followed the thermal profile of the Snake River through emergence. Mortality of fall Chinook salmon embryos increased markedly at initial incubation temperatures >17 C in both years. A logistic regression model estimated that a 50% reduction in survival from fertilization to emergence would occur at an initial incubation temperature of {approx}16 C. The laboratory results clearly showed a significant reduction in survival between 15 C and 17 C, which supported the model estimate. Results from 2004 showed a rapid decline in survival occurred between 16.5 C and 17 C, with no significant differences in survival at initial incubation temperatures <16.5 C. There were no significant differences across the range of initial temperature exposures for alevin and fry size at hatch and emergence. Differences in egg mass among females (notably 2003) most likely masked any size differences. Egg mass explained 86-98% of the variation of the size of alevins and fry at hatch and emergence. In 2003, maximum alevin wet weight increased as the initial temperatures increased, whereas the number of days it took to reach maximum wet weight decreased with increasing temperature. The number of days from fertilization to eyed egg, hatch, and emergence was highly related to temperature. Eggs exposed to initial temperatures of 13 C took 30-45 days longer to reach emergence than eggs initially exposed to 16.5 C. Overall, this study indicates that exposure to water temperatures up to 16.5 C will not have deleterious impacts on survival or growth from egg to emergence if temperatures decline at a rate of >0.2 C/day following spawning.« less

Formation of ethyl carbamate and changes during fermentation and storage of yellow rice wine.

PubMed

Wu, Pinggu; Cai, Chenggang; Shen, Xianghong; Wang, Liyuan; Zhang, Jing; Tan, Ying; Jiang, Wei; Pan, Xiaodong

2014-01-01

Ethyl carbamate (EC) was analyzed during yellow rice wine production and storage. EC increased slowly during fermentation and rapidly after frying and sterilization. Less amount of EC was formed when cooled rapidly to 30 °C than when cooled naturally. High temperature and long storage time increased EC formation. After 400 days storage, EC increased from 74.0 to 84.2, 131.8 and 509.4 μg/kg at 4 °C, room temperature and 37 °C, respectively, and there was significantly difference between the fried wine and the wine on sale from 2011 (p<0.01). Urea increased during yellow rice wine fermentation and was above 20 mg/kg after the wine was fried; urea contributed to EC formation when the fried wine was cooled slowly. These results indicate that it is necessary for industry to optimize the wine frying conditions, such as temperature, time and cooling process in order to decrease EC formation. Copyright © 2013 Elsevier Ltd. All rights reserved.

Determination of the moisture content of instant noodles: interlaboratory study.

PubMed

Hakoda, Akiko; Kasama, Hirotaka; Sakaida, Kenichi; Suzuki, Tadanao; Yasui, Akemi

2006-01-01

Determination of the moisture content of instant noodles, currently under discussion by the Codex Alimentarius Commission (CAC) requires 2 methods: one for fried noodles and the other for nonfried noodles. The method to determine the moisture content of fried noodles by drying at 105 degrees C for 2 h used in the Japanese Agricultural Standard (JAS) system of Japan can be applied to this purpose. In the present study, the JAS method for fried noodles was modified to be suitable for nonfried noodles by extending the drying time to 4 h. An interlaboratory study was conducted to evaluate interlaboratory performance statistics for these 2 methods. Ten participating laboratories each analyzed 5 test materials of fried and nonfried noodles as blind duplicates. After removal of outliers statistically, the repeatability (RSDr) and the reproducibility (RSD(R)) of these methods were 1.6-2.6 and 3.9-4.8% for fried noodles, and 0.3-1.5 and 1.3-2.9% for nonfried noodles, respectively.

Effects of calcium supplements on the quality and acrylamide content of puffed shrimp chips.

PubMed

Chen, Tai-Yuan; Luo, Hsuan-Min; Hsu, Pang-Hung; Sung, Wen-Chieh

2016-01-01

The quality and acrylamide content of deep-fried and microwave-puffed shrimp chips fortified with 0.1%, 0.5%, or 1.0% calcium salts (calcium lactate, calcium carbonate, calcium citrate, or calcium acetate) were investigated. Microwave-puffed shrimp chips contained higher amounts of acrylamide (130.43 ppb) than did deep-fried shrimp chips. The greatest mitigation of acrylamide formation in overfried chips was obtained with 0.1% calcium lactate. All browning indexes of fortified shrimp chips, whether deep-fried or microwave-puffed, were reduced. L* values of microwave-puffed shrimp chips were higher than those of deep-fried shrimp chips, whereas a* and b* values and browning indexes were lower. Color differences (ΔE) between deep-fried puffed shrimp chips fortified with calcium salts and a control sample were higher than 5, and the sensory scores of shrimp chips were significantly decreased by the addition of calcium lactate. Copyright © 2015. Published by Elsevier B.V.

Effects of processing and storage conditions of cocoyam strips on the quality of fries.

PubMed

Oguntowo, Oyindamola; Obadina, Adewale O; Sobukola, Olajide P; Adegunwa, Mojisola O

2016-11-01

The effects of blanching time and temperature on the sensory and textural properties of frozen cocoyam strips were studied for cocoyam varieties. The most preferred variety after sensory evaluation was blanched at 90°C for 5 min, reproduced, and frozen at a temperature of -18°C for storage studies over a period of 12 weeks with Irish potato as control. Sensory evaluation and instrumental texture analysis of frozen fried samples were conducted at 3 weeks intervals for 12 weeks. Sensory evaluation during storage showed no significant difference ( P  < 0.05) in taste, aroma, and mouth feel attributes between control and cocoyam fries. The sensory score for taste, sogginess, and mouth feel increased while those for aroma and color decreased in comparison with the control fries over storage. The texture increased during storage and for control fries. There was a significant negative correlation between sogginess, hardness, and dry matter, respectively.

Assessment of Body Weight Standards in Male and Female Army Recruits

DTIC Science & Technology

1989-12-29

OF ENVIRONMENTAL MEDICINE Natick, Massachusetts DTIC` h tj1LECTF’S&I L19 1gu A p p to@ 4 d lo t p u b li c f hlo .. d t t hb u lio " uY lim i led...RECRUITS K.E. Fried’, Pit.D. J.A. Vogsl, Ph.D. M.W. Bovee iB.H. Jones, M.D. Exercise Physiology Division US Army Research Institute of Environmental ...MONITORING ORGANIZATION U.S. Army Research Institute (If applicable) of Environmental Medicine SGRD-UE-PH 6c. ADDRESS (City, State, and ZIPCodte 7b

White-spot disease of salmon fry

USGS Publications Warehouse

Mazuranich, J.J.; Nielson, W.E.

1959-01-01

 White-spot disease, sometimes referred to as coagulated-yolk disease, has been associated with excessive mortalities occurring among the fry and early fingerling stages of the fall chinook salmon (Oncorhynchus tshawytacha) at the U.S. Fish-Cultural Stations at Carson, Cook, Underwood, and Willard, Washington. This disease of eggs and fry should not be confused with the "white-spot" infection that is caused in fingerlings by members of the protozoan genus Ichthyophthirius.

Microbial synthesis of rhamnolipids by Pseudomonas aeruginosa (ATCC 10145) on waste frying oil as low cost carbon source.

PubMed

Wadekar, S D; Kale, S B; Lali, A M; Bhowmick, D N; Pratap, A P

2012-01-01

Vegetable edible oils and fats are mainly used for frying purposes in households and the food industry. The oil undergoes degradation during frying and hence has to be replaced from time to time. Rhamnolipids are produced by microbial cultivation using refined vegetable oils as a carbon source and Pseudomonas aeruginosa (ATCC 10145). The raw material cost accounts for 10-30% of the overall cost of biosurfactant production and can be reduced by using low-cost substrates. In this research, attention was focused on the preparation of rhamnolipids, which are biosurfactants, using potential frying edible oils as a carbon source via a microbial fermentation technique. The use of low-cost substrates as a carbon source was emphasized to tilt the cost of production for rhamnolipids. The yield was 2.8 g/L and 7.5 g/L from waste frying oil before and after activated earth treatment, respectively. The crude product contained mainly dirhamnolipids, confirmed by thin-layer chromatography (TLC), high-performance liquid chromatography (HPLC), liquid chromatography-mass spectroscopy (LC-MS), and (1)H-nuclear magnetic resonance (NMR). Hence, the treatment can be used to convert waste frying oil as a low-cost substrate into a cost-effective carbon source.

Effect of three cooking methods on nutrient components and antioxidant capacities of bamboo shoot (Phyllostachys praecox C.D. Chu et C.S. Chao)*

PubMed Central

Zhang, Jin-jie; Ji, Rong; Hu, Ya-qin; Chen, Jian-chu; Ye, Xing-qian

2011-01-01

Three cooking methods, namely boiling, steaming, and stir-frying for 5 to 10 min, were used to evaluate the effect on nutrient components, free amino acids, L-ascorbic acid, total phenolic contents, and antioxidant capacities of bamboo shoots (Phyllostachys praecox). Results showed that boiling and stir-frying had a great effect on the nutrient components and they decreased the contents of protein, soluble sugar, and ash, and caused a great loss in the total free amino acids (decreased by 38.35% and 34.86%, respectively). Significant differences (P<0.05) in free amino acids were observed in the samples cooked by different methods. Stir-fried bamboo shoots had a high fat content which increased by 528.57% because of the addition of edible oil. After boiling, the L-ascorbic acid and total phenolic contents were significantly reduced, while steaming increased total phenolic content by 3.98% and stir-frying well-preserved L-ascorbic acid (78.87% of its previous content). Results of the antioxidative property study showed that stir-frying could increase antioxidant capacities of bamboo shoots. It is concluded that stir-frying is more suitable for bamboo shoots because it could obtain the maximum retention of antioxidant capacities. PMID:21887851

Lack of mutagens in deep-fat-fried foods obtained at the retail level.

PubMed

Taylor, S L; Berg, C M; Shoptaugh, N H; Scott, V N

1982-04-01

The basic methylene chloride extract from 20 of 30 samples of foods fried in deep fat failed to elicit any mutagenic response that could be detected in the Salmonella typhimurium/mammalian microsome assay. The basic extracts of the remaining ten samples (all three chicken samples studied, two of the four potato-chip samples, one of four corn-chip samples, the sample of onion rings, two of six doughnuts, and one of three samples of french-fried potato) showed evidence of weak mutagenic activity. In these samples, amounts of the basic extract equivalent to 28.5-57 g of the original food sample were required to produce revertants at levels of 2.6-4.8 times the background level. Only two of the acidic methylene chloride extracts from the 30 samples exhibited mutagenic activity greater than 2.5 times the background reversion level, and in both cases (one corn-chip and one shrimp sample) the mutagenic response was quite weak. The basic extract of hamburgers fried in deep fat in a home-style fryer possessed higher levels of mutagenic activity (13 times the background reversion level). However, the mutagenic activity of deep-fried hamburgers is some four times lower than that of pan-fried hamburgers.

Persistent parental effects on the survival and size, but not burst swimming performance of juvenile sockeye salmon Oncorhynchus nerka.

PubMed

Nadeau, P S; Hinch, S G; Pon, L B; Patterson, D A

2009-08-01

Sockeye salmon Oncorhynchus nerka were used as a model in an artificial fertilization experiment to investigate the relationships between individual adult O. nerka and their offspring. Survival, size and burst swimming ability were assessed in fry of known parentage (adult spawners from the Weaver Creek population, British Columbia, Canada). Maternal identity significantly affected the survival rate of eggs at hatch time, though this effect did not extend to fry life stages. The results were also suggestive of a paternal effect on both egg and fry survival, though this could not be separated from the experimental block design. After 4 months of exogenous feeding, fry mass remained under significant maternal influence, though fork length did not, despite having a high correlation with mass. Burst swimming performance was highly variable among individuals, and was not significantly influenced by maternal identity or individual fry size. Collectively, the findings presented here suggest that maternal, and possibly paternal, effects can be integral components of population dynamics in the early life stages of O. nerka. A good understanding of these factors will be essential for scientists and fisheries managers in developing a more holistic view of population-level spawning success and fry survival.

Effect of frying temperature and time on image characterizations of pellet snacks.

PubMed

Mohammadi Moghaddam, Toktam; BahramParvar, Maryam; Razavi, Seyed M A

2015-05-01

The development of non-destructive methods for the evaluation of food properties has important advantages for the food processing industries. So, the aim of this study was to evaluate the effects of frying temperature (150, 170, and 190 °C) and time (0.5, 1.5, 2.5, 3.5 and 4.5 min) on image properties (L*, a* and b*, fractal dimension, correlation, entropy, contrast and homogeneity) of pellet snacks. Textures were computed separately for eight channels (RGB, R, G, B, U, V, H and S). Enhancing the frying time from 0.5 min to 2.5 min increased the fractal dimension; but its increase from 2.5 min to 4.5 min could not expand the samples. Then, the highest volume of pellet snacks was observed at 2.5 min. Features derived from the image texture contained better information than color features. The best result was for U channel which showed that increasing the frying time increased the contrast, entropy and correlation. Developing the frying temperature up to 170 °C decreased contrast, entropy and correlation of images; however these factors were increased when frying temperature was 190 °C. These results were invert for homogeneity.

Effect of deep-fat frying on ascorbic acid, carotenoids and potassium contents of plantain cylinders.

PubMed

Rojas-Gonzalez, Juan A; Avallone, Sylvie; Brat, Pierre; Trystram, Gilles; Bohuon, Philippe

2006-01-01

The influence of thermal treatment (frying of plantain) on the micronutrients ascorbic acid, potassium and carotenoids is evaluated. Cylinders (diameter 30 mm, thickness 10 mm) of plantain (Musa AAB 'barraganete') were fried at four thermal treatments (120-180 degrees C and from 24 to 4 min) to obtain products with approximately the same water content (approximately 0.8+/-0.02 kg/kg1) and fat content (approximately 0.15+/-0.06 kg/kg). The thermal study used the cook value and the mean cook value as indicators of the effect of several different treatment temperatures and times on quality. Deep-fat frying had no significant effect on carotenoid contents at any frying conditions, and on potassium content, except at 120 degrees C and 24 min (loss

Characterisation of potato crisp effective porosity using micro-CT.

PubMed

Renshaw, Ryan C; Robinson, John P; Dimitrakis, Georgios A; Bows, John R; Kingman, Samuel W

2016-10-01

The effective porosity is an important quantitative parameter for food products that has a significant effect on taste and quality. It is challenging to quantify the apparent porosity of fried potato crisps as they have a thin irregularly shaped cross section containing oil and water. This study uses a novel micro-CT technique to determine the solid volume fraction and hence the effective porosity of three types of potato crisps: standard continuously fried crisps, microwaved crisps, and continuously fried 'kettle' crisps. It was found that continuously fried kettle crisps had the lowest effective porosity at 0.54, providing the desired crunchy taste and lower oil contents. Crisps produced using a microwave process designed to mimic the dehydration process of standard continuous fried crisps had an effective porosity of 0.65, which was very similar to the effective porosity of 0.63 for standard continuously fried crisps. The results were supported by the findings of a forced preference consumer test. The effective porosity affects the product taste and is therefore a critical parameter. This study shows that micro-CT analysis can be used to characterise the change in effective porosity of a thin irregularly shaped food product, caused by a change of cooking procedure. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

Domestic cooking methods affect the phytochemical composition and antioxidant activity of purple-fleshed potatoes.

PubMed

Tian, Jinhu; Chen, Jianle; Lv, Feiyan; Chen, Shiguo; Chen, Jianchu; Liu, Donghong; Ye, Xingqian

2016-04-15

The effects of domestic cooking methods (boiling, baking, steaming, microwaving, frying, and stir-frying) and a new cooking method (air-frying) on the composition of phytochemicals (phenolics, anthocyanins, and carotenoids) and the antioxidant activity in purple-fleshed potatoes were investigated. Compared with raw potatoes, reductions of 23.59-90.42%, 7.09-72.44%, 7.45-83.15%, and 20.15-76.16% in the vitamin C, total phenolic, anthocyanin and carotenoid contents, respectively, was observed after cooking. Decreases of 7.88%, 21.55%, 22.48, 6.31%, and 61.38% in DPPH radical-scavenging activity was also observed after boiling, steaming, baking, microwaving and stir-frying, respectively, whereas an increase of 30.52% was noted after air-frying. A correlation analysis revealed that the antioxidant activity was in accordance with the total phenolic content and that this activity showed the lowest correlation with the vitamin C content. Among all of the cooking methods investigated in this study, stir-frying retained only slight levels of the phytochemicals and antioxidant activity observed in raw potatoes, whereas steaming and microwaving were able to retain most of the health-promoting compounds found in raw potatoes and may thus be suitable methods for cooking potatoes. Copyright © 2015 Elsevier Ltd. All rights reserved.

Effect of three cooking methods on nutrient components and antioxidant capacities of bamboo shoot (Phyllostachys praecox C.D. Chu et C.S. Chao).

PubMed

Zhang, Jin-jie; Ji, Rong; Hu, Ya-qin; Chen, Jian-chu; Ye, Xing-qian

2011-09-01

Three cooking methods, namely boiling, steaming, and stir-frying for 5 to 10 min, were used to evaluate the effect on nutrient components, free amino acids, L-ascorbic acid, total phenolic contents, and antioxidant capacities of bamboo shoots (Phyllostachys praecox). Results showed that boiling and stir-frying had a great effect on the nutrient components and they decreased the contents of protein, soluble sugar, and ash, and caused a great loss in the total free amino acids (decreased by 38.35% and 34.86%, respectively). Significant differences (P<0.05) in free amino acids were observed in the samples cooked by different methods. Stir-fried bamboo shoots had a high fat content which increased by 528.57% because of the addition of edible oil. After boiling, the L-ascorbic acid and total phenolic contents were significantly reduced, while steaming increased total phenolic content by 3.98% and stir-frying well-preserved L-ascorbic acid (78.87% of its previous content). Results of the antioxidative property study showed that stir-frying could increase antioxidant capacities of bamboo shoots. It is concluded that stir-frying is more suitable for bamboo shoots because it could obtain the maximum retention of antioxidant capacities.

Vocal Fry Use in Adult Female Speakers Exposed to Two Languages.

PubMed

Gibson, Todd A; Summers, Connie; Walls, Sydney

2017-07-01

Several studies have identified the widespread use of vocal fry among American women. Popular explanations for this phenomenon appeal to sociolinguistic purposes that likely take significant time for second language users to learn. The objective of this study was to determine if mere exposure to this vocal register, as opposed to nuanced sociolinguistic motivations, might explain its widespread use. This study used multigroup within- and between-subjects design. Fifty-eight women from one of three language background groups (functionally monolingual in English, functionally monolingual in Spanish, and Spanish-English bilinguals) living in El Paso, Texas, repeated a list of nonwords conforming to the sound rules of English and another list of nonwords conforming to the sound rules of Spanish. Perceptual analysis identified each episode of vocal fry. There were no statistically significant differences between groups in their frequency of vocal fry use despite large differences in their amount of English-language exposure. All groups produced more vocal fry when repeating English than when repeating Spanish nonwords. Because the human perceptual system encodes for vocal qualities even after minimal language experience, the widespread use of vocal fry among female residents in the United States likely is owing to mere exposure to English rather than nuanced sociolinguistic motivations. Copyright © 2017 The Voice Foundation. Published by Elsevier Inc. All rights reserved.

Growth habit determination by the balance of histone methylation activities in Arabidopsis

PubMed Central

Ko, Jong-Hyun; Mitina, Irina; Tamada, Yosuke; Hyun, Youbong; Choi, Yeonhee; Amasino, Richard M; Noh, Bosl; Noh, Yoo-Sun

2010-01-01

In Arabidopsis, the rapid-flowering summer-annual versus the vernalization-requiring winter-annual growth habit is determined by natural variation in FRIGIDA (FRI) and FLOWERING LOCUS C (FLC). However, the biochemical basis of how FRI confers a winter-annual habit remains elusive. Here, we show that FRI elevates FLC expression by enhancement of histone methyltransferase (HMT) activity. EARLY FLOWERING IN SHORT DAYS (EFS), which is essential for FRI function, is demonstrated to be a novel dual substrate (histone H3 lysine 4 (H3K4) and H3K36)-specific HMT. FRI is recruited into FLC chromatin through EFS and in turn enhances EFS activity and engages additional HMTs. At FLC, the HMT activity of EFS is balanced by the H3K4/H3K36- and H3K4-specific histone demethylase (HDM) activities of autonomous-pathway components, RELATIVE OF EARLY FLOWERING 6 and FLOWERING LOCUS D, respectively. Loss of HDM activity in summer annuals results in dominant HMT activity, leading to conversion to a winter-annual habit in the absence of FRI. Thus, our study provides a model of how growth habit is determined through the balance of the H3K4/H3K36-specific HMT and HDM activities. PMID:20711170

Survival of Penicillium spp. conidia during deep-frying and baking steps of frozen chicken nuggets processing.

PubMed

Wigmann, Évelin Francine; Moreira, Rafael Chelala; Alvarenga, Verônica Ortiz; Sant'Ana, Anderson S; Copetti, Marina Venturini

2016-05-01

This study aimed at determining whether Penicillium spp. strains could survive through the heat treatment applied during the processing of frozen chicken nuggets. Firstly, it was found that the conidia of Penicillium were not able to survive the heat shock in phosphate buffer at pH 7.2 in thermal death tubes (TDT) at 80 °C/30 min. Subsequently, each Penicillium strain was inoculated in frozen chicken nuggets, which were subjected to the following treatments: i) only deep frying (frying oil at 195-200 °C), ii) only baking (120-130 °C until the internal temperature reached 70 °C) and iii) deep frying followed by baking (frying oil temperature of 195-200 °C and baking temperature of 120-130 °C, until the internal temperature reached 70 °C). The results indicated that Penicillium polonicum NGT 23/12, Penicillium commune NGT 16/12, Penicillium solitum NGT 30/12 and Penicillium crustosum NGT 51/12 were able to survive after the combined treatment (deep frying followed by baking) when inoculated in chicken nuggets. P. polonicum NGT 23/12 was the most resistant strain to the combined treatment (deep frying and baking), as its population was reduced by 3 log cycles CFU/g, when the internal temperature reached 78 °C after 10 min and 30 s of baking. The present data show that if Penicillium spp. is present in high numbers in raw materials, such as breading flours, it will survive the thermal processing applied during chicken nuggets production. Copyright © 2015 Elsevier Ltd. All rights reserved.

Effect of cooking methods on the formation of heterocyclic aromatic amines in chicken and duck breast.

PubMed

Liao, G Z; Wang, G Y; Xu, X L; Zhou, G H

2010-05-01

Heterocyclic aromatic amines (HAAs), potent mutagens/carcinogens, are pyrolysis formed during the cooking of meat and fish. In the present study, the effects of various cooking methods, pan-frying, deep-frying, charcoal grilling and roasting on the formation of HAAs in chicken breast and duck breast were studied. The various HAAs formed during cooking were isolated by solid-phase extraction and analyzed by high-performance liquid chromatography (HPLC). Results showed that chicken breast cooked by charcoal grilling contained the highest content of total HAAs, as high as 112 ng/g, followed by pan-fried duck breast (53.3 ng/g), charcoal grilled duck breast (32 ng/g), pan-fried chicken breast (27.4 ng/g), deep-fried chicken breast (21.3 ng/g), deep-fried duck breast (14 ng/g), roasted duck breast (7 ng/g) and roasted chicken breast (4 ng/g). For individual HAA, the most abundant HAA was 9H-pyrido-[4,3-b]indole (Norharman), which was detected in charcoal grilled chicken breast at content as high as 32.2 ng/g, followed by 1-methyl-9H-pyrido[4,3-b] indole (Harman) and 2-amino-1-methyl-6-phenylimidazo[4,5-f]pyridine(PhIP) at 32 and 31.1 ng/g in charcoal grilled chicken breast, respectively. The content of PhIP in pan-fried duck and chicken breast were 22 and 18.3 ng/g, respectively. Generally, the type and content of HAAs in cooked poultry meat varies with cooking method and cooking conditions. Copyright (c) 2010 Elsevier Ltd. All rights reserved.

The effect of stocking with 0+ year age-class Atlantic salmon Salmo salar fry: a case study from the River Bush, Northern Ireland.

PubMed

Kennedy, R J; Crozier, W W; Allen, M

2012-10-01

An enhancement programme based on stocking 0+ year age-class Atlantic salmon Salmo salar, conducted in the River Bush, Northern Ireland, U.K. over the period 1996-2005, was reviewed with reference to the performance and biological characteristics of wild fish. Wild ova to 0+ year fry (summer) survival was c. 8% with subsequent wild 0+ year fry-to-smolt survival c. 9%. Stocked unfed 0+ year juveniles gave c. 1% survival to smolt whilst fed 0+ year S. salar stocked in late summer exhibited survival at c. 5%. Stocking with unfed and fed fry contributed to increased smolt production and helped attain local management objectives between 2001 and 2005. Significant differences in biological characteristics were observed between wild and stocked-origin fish. Wild-smolt cohorts were dominated by 2+ year age-class fish on the River Bush whilst smolts originating from fed fry mostly comprised younger 1+ year individuals. The mean mass of 1+ year smolts derived from stocked fed fry was significantly lower than that of wild 1+ year smolts, although these differences were not evident between older age classes. Differences in run timing between wild smolts and smolts derived from stocked fry were also apparent with the stocked-origin fish tending to run earlier than wild fish. Although the stocking exercise was useful in terms of maximizing freshwater production, concerns over the quality of stocked-origin recruits and the long term consequences for productivity are highlighted. © 2012 The Authors. Journal of Fish Biology © 2012 The Fisheries Society of the British Isles.

Exposure to polycyclic aromatic hydrocarbons (PAHs), mutagenic aldehydes and particulate matter during pan frying of beefsteak.

PubMed

Sjaastad, Ann Kristin; Jørgensen, Rikke Bramming; Svendsen, Kristin

2010-04-01

Cooking with gas or electric stoves produces fumes, especially during frying, that contain a range of harmful and potentially mutagenic compounds as well as high levels of fine and ultrafine particles. The aim of this study was to see if polycyclic aromatic hydrocarbons (PAHs) and higher mutagenic aldehydes which were collected in the breathing zone of the cook, could be detected in fumes from the frying of beefsteak. The frying was performed in a model kitchen in conditions similar to those in a Western European restaurant kitchen. The levels of PAHs (16 EPA standard) and higher aldehydes (trans,trans-2,4-decadienal, 2,4-decadienal, trans-trans-2,4-nonadienal, trans-2-decenal, cis-2-decenal, trans-2-undecenal, 2-undecenal) were measured during frying on an electric or gas stove with margarine or soya bean oil as the frying fat. The number concentration of particles <100 nm in size (ultrafine) was also measured, as well as the mass concentration of total particulate matter. Levels of naphthalene were in the range of 0.15-0.27 microg/m(3) air. Measured levels of mutagenic aldehydes were between non-detectable and 61.80 microg/m(3) air. The exposure level of total aerosol was between 1.6 and 7.2 mg/m(3) air. Peak number concentrations of ultrafine particles were in the range of 6.0x10(4)-89.6x10(4) particles/cm(3) air. Naphthalene and mutagenic aldehydes were detected in most of the samples. The levels were variable, and seemed to be dependent on many factors involved in the frying process. However, according to the present results, frying on a gas stove instead of an electric stove causes increased occupational exposure to some of the components in cooking fumes which may cause adverse health effects.

Carbonyl compounds in dining areas, kitchens and exhaust streams in restaurants with varying cooking methods in Kaohsiung, Taiwan.

PubMed

Cheng, Jen-Hsuan; Lee, Yi-Shiun; Chen, Kang-Shin

2016-03-01

Eighteen carbonyl species in C1-C10 were measured in the dining areas, kitchens and exhaust streams of six different restaurant types in Kaohsiung, southern Taiwan. Measured results in the dining areas show that Japanese barbecue (45.06ppb) had the highest total carbonyl concentrations (sum of 18 compounds), followed by Chinese hotpot (38.21ppb), Chinese stir-frying (8.99ppb), Western fast-food (8.22ppb), Chinese-Western mixed style (7.38ppb), and Chinese buffet (3.08ppb), due to their different arrangements for dining and cooking spaces and different cooking methods. On average, low carbon-containing species (C1-C4), e.g., formaldehyde, acetaldehyde, acetone and butyraldehyde were dominant and contributed 55.01%-94.52% of total carbonyls in the dining areas of all restaurants. Meanwhile, Chinese-Western mixed restaurants (45.48ppb) had high total carbonyl concentrations in kitchens mainly because of its small kitchen and poor ventilation. However, high carbon-containing species (C5-C10) such as hexaldehyde, heptaldehyde and nonanaldehyde (16.62%-77.00% of total carbonyls) contributed comparatively with low carbon-containing compounds (23.01%-83.39% of total carbonyls) in kitchens. Furthermore, Chinese stir-frying (132.10ppb), Japanese barbecue (125.62ppb), Western fast-food (122.67ppb), and Chinese buffet (119.96ppb) were the four restaurant types with the highest total carbonyl concentrations in exhaust streams, indicating that stir-frying and grilling are inclined to produce polluted gases. Health risk assessments indicate that Chinese hotpot and Japanese barbecue exceeded the limits of cancer risk (10(-6)) and hazard index (=1), mainly due to high concentrations of formaldehyde. The other four restaurants were below both limits. Copyright © 2015. Published by Elsevier B.V.

Genetic Variance Partitioning and Genome-Wide Prediction with Allele Dosage Information in Autotetraploid Potato.

PubMed

Endelman, Jeffrey B; Carley, Cari A Schmitz; Bethke, Paul C; Coombs, Joseph J; Clough, Mark E; da Silva, Washington L; De Jong, Walter S; Douches, David S; Frederick, Curtis M; Haynes, Kathleen G; Holm, David G; Miller, J Creighton; Muñoz, Patricio R; Navarro, Felix M; Novy, Richard G; Palta, Jiwan P; Porter, Gregory A; Rak, Kyle T; Sathuvalli, Vidyasagar R; Thompson, Asunta L; Yencho, G Craig

2018-05-01

As one of the world's most important food crops, the potato ( Solanum tuberosum L.) has spurred innovation in autotetraploid genetics, including in the use of SNP arrays to determine allele dosage at thousands of markers. By combining genotype and pedigree information with phenotype data for economically important traits, the objectives of this study were to (1) partition the genetic variance into additive vs. nonadditive components, and (2) determine the accuracy of genome-wide prediction. Between 2012 and 2017, a training population of 571 clones was evaluated for total yield, specific gravity, and chip fry color. Genomic covariance matrices for additive ( G ), digenic dominant ( D ), and additive × additive epistatic ( G # G ) effects were calculated using 3895 markers, and the numerator relationship matrix ( A ) was calculated from a 13-generation pedigree. Based on model fit and prediction accuracy, mixed model analysis with G was superior to A for yield and fry color but not specific gravity. The amount of additive genetic variance captured by markers was 20% of the total genetic variance for specific gravity, compared to 45% for yield and fry color. Within the training population, including nonadditive effects improved accuracy and/or bias for all three traits when predicting total genotypic value. When six F 1 populations were used for validation, prediction accuracy ranged from 0.06 to 0.63 and was consistently lower (0.13 on average) without allele dosage information. We conclude that genome-wide prediction is feasible in potato and that it will improve selection for breeding value given the substantial amount of nonadditive genetic variance in elite germplasm. Copyright © 2018 by the Genetics Society of America.

Does among-population variation in burst swimming performance of sockeye salmon Oncorhynchus nerka fry reflect early life migrations?

PubMed

Sopinka, N M; Hinch, S G; Lotto, A G; Whitney, C K; Patterson, D A

2013-11-01

Using a fixed-speed test, burst swimming performance was found to vary among nine populations of emergent sockeye salmon Oncorhynchus nerka fry reared in a common-garden environment. No consistent relationship was, however, detected between difficulty of fry migration (upstream v. downstream) to rearing areas and total burst swimming duration or bursting rate. © 2013 The Fisheries Society of the British Isles.

Genetic and Environmental Etiologies of Reading Difficulties: DeFries-Fulker Analysis of Reading Performance Data from Twin Pairs and Their Non-Twin Siblings

ERIC Educational Resources Information Center

Astrom, Raven L.; Wadsworth, Sally J.; Olson, Richard K.; Willcutt, Erik G.; DeFries, John C.

2012-01-01

Reading performance data from 254 pairs of identical (MZ) and 420 pairs of fraternal (DZ) twins, 8.0 to 20.0 years of age, were subjected to multiple regression analyses. An extension of the DeFries-Fulker (DF) analysis (DeFries & Fulker, 1985, 1988) that facilitated inclusion of data from 303 of their nontwin siblings was employed. In addition to…

Options for legal measures to reduce acrylamide contents in the most relevant foods.

PubMed

Grob, K

2007-01-01

Options of taking measures for reducing acrylamide exposure are discussed from the viewpoint of health authorities. To achieve a significant effect on total exposure (without changing eating habits), a substantial reduction must be accomplished for the foods contributing most to total intake. Priority should be given to consumers with high exposure, which means that the average intake profile is not relevant, but high consumption of products with high acrylamide contents is relevant. Rather than introducing legal limits on acrylamide in the end-products, more basic factors determining acrylamide formation should be brought under control. Five measures are proposed. (1) For the preparation of fried and roasted products, potatoes low in reducing sugars should be made available to households and commercial outlets. (2) The content of reducing sugars in prefabricates for French fries should be limited. (3) Newly installed fryers should control the temperature profile from an initially high to a lower final value. (4) The use of ammonium carbonate in bakery products should be restricted. (5) There should be provisions to intervene if an acrylamide content clearly exceeds the level determined by good manufacturing practice and the products involved substantially contribute to total exposure in cases of high consumption.

Effects of boiling and frying on the bioaccessibility of beta-carotene in yellow-fleshed cassava roots (Manihot esculenta Crantz cv. BRS Jari).

PubMed

Gomes, Suellen; Torres, Alexandre Guedes; Godoy, Ronoel; Pacheco, Sidney; Carvalho, José; Nutti, Marília

2013-03-01

The effects of boiling and frying on the bioaccessibility of all-trans-beta-carotene in biofortified BRS Jari cassava roots have not been investigated, although these are conventional methods of cassava preparation. The aims of the present study were to investigate beta-carotene micellarization efficiency of yellow-fleshed BRS Jari cassava roots after boiling and frying, as an indicator of the bioaccessibility of this carotenoid, and to apply fluorescence microscopy to investigate beta-carotene in the emulsified fraction. Uncooked, boiled, and fried cassava roots were digested in vitro for the evaluation, by reversed-phase high-performance liquid chromatography (HPLC), of the efficiency of micellarization of all-trans-beta-carotene in BRS Jari cassava roots. Fluorescence microscopy of the micellar fraction was used to confirm the presence of beta-carotene in the emulsified fraction and to observe the structure of the microemulsion from the boiled and fried cassava samples. Fried cassava roots showed the highest (p < .05) micellarization efficiency for total carotenoids and all-trans-beta-carotene (14.1 +/- 2.25% and 14.37 +/- 2.44%, respectively), compared with boiled and raw samples. Fluorescence microscopy showed that after in vitro digestion there were no carotenoid crystals in the micellar fraction, but rather that this fraction presented a biphasic system compatible with emulsified carotenoids, which was consistent with the expected high bioavailability of beta-carotene in this fraction. Increased emulsification and bioaccessibility of beta-carotene from fried biofortified BRS Jari cassava roots compensates for chemical losses during preparation, indicating that this preparation is suitable for home use of BRS Jari cassava roots and might represent a relatively good food source of bioavailable provitamin A.

[Multivariate analysis of the association between consumption of fried food and gastric cancer and precancerous lesions].

PubMed

Guo, L W; Liu, S Z; Zhang, M; Chen, Q; Zhang, S K; Sun, X B

2018-02-06

Objective: To investigate the effect of fried food intake on the pathogenesis of gastric cancer and precancerous lesions. Methods: From 2005 to 2013, the residents aged 40-69 years from 11 counties/cities where cancer screening of upper gastrointestinal cancer were conducted in rural areas of Henan province as the subjects (82 367 cases). The information such as demography and lifestyle was collected. The residents were screened with endoscopic examination. The biopsy sampleswere diagnosed pathologically, according to pathological diagnosis criteria, the subjects with high risk were divided into the groups with different pathological degrees. The multivariate ordinal logistic regression analysis was used to analyze the relationship between the frequency of fried food intake and gastric cancer and precancerous lesions. Results: The study coverd 46 425 males and 35 942 females, with a age of (53.46±8.07)years. The study collected 6 707 cases of normal stomach, 2 325 cases of low grade intraepithelial neoplasia, 226 cases of high grade intraepithelial neoplasia and 331 cases of gastric cancer. Multivariate logistic regression analysis showed that, compared with those whoeat fried food less than one time per week, fried foods intake (<2 times/week: OR= 1.89, 95 %CI: 1.57-2.28; ≥ 2 times/week: OR= 1.91, 95 %CI: 1.66-2.20) were a risk factor for gastric cancer and precancerous lesions after adjustment for age, sex, marital status, educational level, body mass index (BMI), smoking and drinking status. Conclusion: The intake of fried food is a risk factor for gastric cancer and precancerous lesions. Therefore, reducing the intake of fried food can prevent the occurrence of gastric carcinoma and precancerous lesions.

Mechanisms of Docosahexaenoic and Eicosapentaenoic Acid Loss from Pacific Saury and Comparison of Their Retention Rates after Various Cooking Methods.

PubMed

Cheung, Lennie K Y; Tomita, Haruo; Takemori, Toshikazu

2016-08-01

The docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) contents of Pacific saury (Cololabis saira), a fatty fish and staple of the Japanese diet, have been reported to decrease after cooking. This study compared the DHA and EPA contents remaining in saury after grilling, pan-frying or deep-frying to center temperatures of 75, 85, or 95 °C, and examined physical loss, lipid oxidation, and thermal degradation as mechanisms of DHA and EPA loss. Temperature changes inside the saury were monitored using thermocouples, while DHA and EPA contents, oxygen radical absorbance capacity, and measurements of lipid oxidation (that is, carbonyl value and thiobarbituric acid value) were determined chemically. Visualization of temperature distribution inside fish samples during cooking revealed large differences in heat transfer among cooking methods. True retention rates in grilled (DHA: 84 ± 15%; EPA: 87 ± 14%) and pan-fried samples (DHA: 85 ± 16%; EPA: 77 ± 17%) were significantly higher than deep-fried samples (DHA: 58 ± 17%; EPA: 51 ± 18%), but were not affected by final center temperatures despite differences in cooking times. Physical loss via cooking losses (grilling and pan-frying) or migration into frying oil (deep-frying) accounted for large quantities of DHA and EPA loss, while lipid oxidation and thermal degradation did not appear to be major mechanisms of loss. The antioxidant capacity of saury was not significantly affected by cooking treatments. The results of this study suggest that minimization of physical losses during cooking may increase DHA and EPA contents retained in cooked Pacific saury. © 2016 Institute of Food Technologists®

Process optimization and consumer acceptability of salted ground beef patties cooked and held hot in flavored marinade.

PubMed

Shrestha, Subash; Cornforth, Daren; Nummer, Brian A

2010-09-01

Food safety is paramount for cooking hamburger. The center must reach 71 °C (or 68 °C for 15 s) to assure destruction of E. coli O157:H7 and other food pathogens. This is difficult to achieve during grilling or frying of thick burgers without overcooking the surface. Thus, the feasibility of partially or completely cooking frozen patties in liquid (93 °C water) together with hot holding in liquid was investigated. Initial studies demonstrated that compared to frying, liquid cooking decreased (P < 0.05) patty diameter (98 compared with 93 mm) and increased (P < 0.05) thickness (18.1 compared with 15.6 mm). Liquid cooked patties had greater weight loss (P < 0.05) immediately after cooking (29 compared with 21%), but reabsorbed moisture and were not different from fried patties after 1 h hot water holding (61 °C). Protein and fat content were not affected by cooking method. However, liquid cooked patties were rated lower (P < 0.05) than fried patties for appearance (5.7 compared with 7.5) and flavor (5.9 compared with 7.5). An 8-member focus group then evaluated methods to improve both appearance and flavor. Salted, grill-marked patties were preferred, and caramel coloring was needed in the marinade to obtain acceptable flavor and color during liquid cooking or hot holding. Patties with 0.75% salt that were grill-marked and then finish-cooked in hot marinade (0.75% salt, 0.3% caramel color) were rated acceptable (P < 0.05) by consumers for up to 4 h hot holding in marinade, with mean hedonic panel ratings > 7.0 (like moderately) for appearance, juiciness, flavor, and texture. Grill-marked and marinade-cooked ground beef patties reached a safe internal cooking temperature without overcooking the surface. Burgers cooked using this method maintained high consumer acceptability right after cooking and for up to 4 h of hot holding. Consumers and foodservice operations could use this method without specialized equipment, and instead use inexpensive and common equipment such as a soup pot or a restaurant steam table. Use of marinades (salt/caramel color or others) in this cooking and holding method provides a nearly endless culinary flavoring opportunity.

First evidence of successful natural reproduction by planted lake trout in Lake Huron

USGS Publications Warehouse

Nester, Robert T.; Poe, Thomas P.

1984-01-01

Twenty-two lake trout (Salvelinus namaycush) swim-up fry, 24-27 mm long, were captured with emergent fry traps and a tow net in northwestern Lake Huron on a small nearshore reef off Alpena, Michigan, between May 10 and June 1, 1982. These catches represent the first evidence of successful production of swim-up fry by planted, hatchery-reared lake trout in Lake Huron since the lake trout rehabilitation program began in 1973.

Department of Defense Civilian Personnel Manual

DTIC Science & Technology

1996-12-01

Q Fri . Q 22. Date Mo. Day Yr. notice received U 114 I 95 I 23. Date Mo. Day Yr. stopped «-I *-m- work I 1...DSun. (jp Mon. £] Tues. ©Wed. ElThurs. K2 Fri . DSat. . Name and address of physician first providing medical care (include city, state...Regular ^ hours From: 7 :0OLJ Pm- • a.m. To: 3 :3GQp-m. 22. Regular work schedule (ZlSun. Mon. ]Tues. fJWed. ^Thurs. 13 Fri . Qs

Fisheries Handbook of Engineering Requirements and Biological Criteria

DTIC Science & Technology

1990-01-01

of eggs dividual species. When trays are used for chum fry, bio- in incubators where IHNV is found. Additional space or rings or flexi-saddles are...recommended. limited loading of eggs and fry are both means of reducing the infection of IHNV . It has been found that hatchery fry at swim-up time are...effects, 13.5 IHNV , 193, 19.4 Kaplan turbines, 25.1 Mechanical handling, Ch. 33 labor-saving devices, 19.4 Kokanee ,landiocked sockeye) Mechanical hauling

Changes in extra-virgin olive oil added with Lycium barbarum L. carotenoids during frying: Chemical analyses and metabolomic approach.

PubMed

Blasi, F; Rocchetti, G; Montesano, D; Lucini, L; Chiodelli, G; Ghisoni, S; Baccolo, G; Simonetti, M S; Cossignani, L

2018-03-01

In this work, an Italian extra-virgin olive oil (EVOO) sample and the same sample added with a carotenoid-rich nutraceutical extract from Lycium barbarum L. (EVOOCar) were subjected to a frying process to comparatively assess chemical and physical changes and heat stability. Oxidation progress was monitored by measuring oil quality changes such as peroxide value, free acidity, K232, K268, and fatty acid composition as well as minor compound content, phenols, α-tocopherol, and carotenoids. An UHPLC/QTOF-MS metabolomics approach discriminated the two oil samples based on their chemical changes during frying, identifying also the phenolic classes most exposed to statistically significant variations. Partial least square discriminant analysis and volcano analysis were applied together to identify the most significant markers allowing group separation. The decrease in total phenolic content was lower in EVOOCar than in EVOO during frying. Monounsaturated and polyunsaturated fatty acids showed a significant percentage loss, 3.7% and 17.2%, respectively, in EVOO after 180min frying at 180°C, while they remained constant or slightly changed in EVOOCar. Zeaxanthin added to the oil rapidly decreased during the frying process. These findings showed that the addition of a carotenoid extract from L. barbarum can help to improve the oxidative stability of extra-virgin olive oil. Copyright © 2017 Elsevier Ltd. All rights reserved.

Effect of heating/reheating of fats/oils, as used by Asian Indians, on trans fatty acid formation.

PubMed

Bhardwaj, Swati; Passi, Santosh Jain; Misra, Anoop; Pant, Kamal K; Anwar, Khalid; Pandey, R M; Kardam, Vikas

2016-12-01

Heating/frying and reuse of edible fats/oils induces chemical changes such as formation of trans fatty acids (TFAs). The aim of this study was to investigate the effect of heating/frying on formation of TFAs in fats/oils. Using gas chromatography with flame ionisation detector, TFA was estimated in six commonly used fat/oils in India (refined soybean oil, groundnut oil, olive oil, rapeseed oil, clarified butter, partially hydrogenated vegetable oil), before and after subjecting them to heating/frying at 180°C and 220°C. All six fats/oils subjected to heating/frying demonstrated an increase in TFAs (p<0.001), saturated fatty acids (p<0.001) and decrease in cis-unsaturated fatty acids (p<0.001). The absolute increase in TFA content of edible oils (after subjecting to heating/reheating) ranged between 2.30±0.89g/100g and 4.5±1.43g/100g; amongst edible fats it ranged between 2.60±0.38g/100g and 5.96±1.94g/100g. There were no significant differences between the two treatment groups (heating and frying; p=0.892). Considering the undesirable health effects of TFA, appropriate guidelines for heating/re-frying of edible fats/oils by Asian Indians should be devised. Copyright © 2016 Elsevier Ltd. All rights reserved.

Thermal sensitivity of some plantain micronutrients during deep-fat frying.

PubMed

Avallone, Sylvie; Rojas-Gonzalez, Juan A; Trystram, Gilles; Bohuon, Philippe

2009-06-01

The impact of deep-fat frying on the micronutrient content of plantain (Musa AAB"barraganete") was evaluated during processing of plantain chips called "tostones." Water content, micronutrients (potassium, L-ascorbic acid, alpha-carotene, beta-carotene) content, and the temperature within the food were quantified during the course of frying. A nonisothermal kinetics analysis of the 1st-order reaction (micronutrient degradation) induced by deep-fat frying, particularly in terms of the spatial distribution of temperature, was proposed. The kinetic parameters (pre-exponential factor k(0,) activation energy E(a)) were identified by nonlinear optimization, minimizing the residual variance between the experimental and theoretical micronutrient content. Agreement between model and experimental values was checked. During 1st and 2nd frying, potassium was well retained while carotenoid contents decreased significantly. Moreover, L-ascorbic acid contents decreased significantly, just during 2nd frying. k(0) was identified as well as E(a) observed for L-ascorbic acid, alpha-carotene, and beta-carotene as 68.4 to 71.5, 79.6 to 84.9, and 85.9 to 88.6 kJ/mol, respectively. beta-carotene appeared to be more heat-resistant than alpha-carotene and L-ascorbic acid. The behavior of the nutritional markers appears to be the consequence of the thermal and hydric histories of the crust and of the heart of the plantain disk related to heat transfer during preparation of the "tostones."

Immersion exposure of rainbow trout (Oncorhynchus mykiss) fry to wildtype Flavobacterium psychrophilum induces no mortality, but protects against later intraperitoneal challenge.

PubMed

Lorenzen, E; Brudeseth, B E; Wiklund, T; Lorenzen, N

2010-03-01

Flavobacterium psychrophilum, the causative agent of RTFS or rainbow trout fry syndrome, causes high mortality among hatchery reared rainbow trout (Oncorhynchus mykiss) fry in Europe and the USA. Despite several attempts, no efficient vaccines have yet been developed, the main obstacle being that the fry have to be vaccinated very early, i.e. around 0.2-0.5 g, where RTFS usually starts to give problems in the fish farms. Consequently, only oral or bath vaccines are relevant. Immersion of fry in inactivated or attenuated bacteria has resulted in RPS values of less than 50%. However, the results are biased by the fact that the fish have been challenged by intraperitoneal (ip) or subcutaneous (sc) injection against which an immersion/oral vaccine may not protect. Therefore, the present study was undertaken in order to investigate whether the presumably most potent immersion immunization, i.e. bathing in high titres of non-attenuated isolates of F. psychrophilum, was able to induce immunity to a subsequent ip challenge. Immersion in live bacteria for 30 or 50 min caused no mortality and protected a major fraction of the fry against challenges 26 and 47 days later with RPS values of 88.2 and 60.3%, respectively. Increased specific antibody titres suggested that adaptive immune mechanisms were involved in the protection. Copyright 2009 Elsevier Ltd. All rights reserved.

Production of polyhydroxyalkanoates from waste frying oil by Cupriavidus necator

PubMed Central

2011-01-01

Polyhydroxyalkanoates (PHAs) are biopolymers, which can replace petrochemical plastics in many applications. However, these bioplastics are currently far more expensive than petrochemical plastics. Many researchers are investigating the use of inexpensive substrates derived from waste streams. Waste frying oil is abundant and can be used in PHA production without filtration. Cupriavidus necator (formerly known as Ralstonia eutropha) is a versatile organism for the production of PHAs. Small-scale batch fermentation studies have been set up, using different concentrations of pure vegetable oil, heated vegetable oil and waste frying oil. These oils are all rapeseed oils. It has been shown that Cupriavidus necator produced the homopolymer polyhydroxybutyrate (PHB) from the rapeseed oils. The achieved PHB concentration from waste frying oil was 1.2 g/l, which is similar to a concentration that can be obtained from glucose. The PHB harvest from pure oil and heated oil was 0.62 g/l and 0.9 g/l respectively. A feed of waste frying oil could thus achieve more biopolymer than pure vegetable oil. While the use of a waste product is beneficial from a life-cycle perspective, PHB is not the only product that can be made from waste oil. The collection of waste frying oil is becoming more widespread, making waste oil a good alternative to purified oil or glucose for PHB production. PMID:21906352

76 FR 28947 - Bus Testing: Calculation of Average Passenger Weight and Test Vehicle Weight, and Public Meeting...

Federal Register 2010, 2011, 2012, 2013, 2014

2011-05-19

...-0015] RIN 2132-AB01 Bus Testing: Calculation of Average Passenger Weight and Test Vehicle Weight, and... of proposed rulemaking (NPRM) regarding the calculation of average passenger weights and test vehicle... passenger weights and actual transit vehicle loads. Specifically, FTA proposed to change the average...

Frying stability of high oleic sunflower oils as affected by composition of tocopherol isomers and linoleic acid content.

PubMed

Aladedunye, Felix; Przybylski, Roman

2013-12-01

The influence of linoleic acid content and tocopherol isomeric composition on the frying performance of high oleic sunflower oil was evaluated during a 14-day restaurant style frying operation. At equal linoleic acid content, no significant difference was observed between high oleic sunflower oil containing only α-tocopherol and the sample containing a mixture of α-, γ-, and δ-isomers as measured by the amount of total polar components, oligomers, anisidine value, and free fatty acids. On the contrary, at similar tocopherol isomeric composition, high oleic sunflower oil containing lower amount of linoleic acid showed superior frying stability compared to the sample with a higher content of linoleic acid, suggesting that the frying performance of high oleic sunflower oil is dictated primarily by the level of linoleic acid, with the tocopherol isomeric composition of the oil having no significant influence. In all oil samples, the loss of γ-tocopherol was higher than the corresponding loss of α-tocopherol. Copyright © 2013 Elsevier Ltd. All rights reserved.

[Processing and characterization of fried beans varieties Pinto 114, Suave 85 and Tórtola Inia].

PubMed

Hurtado, M L; Escobar, B; Estévez, A M

2001-06-01

The objective of this study was develop a snack product based on fried beans. For this purpose, three bean varieties were used: Pinto 114, Suave 85 and Tórtola Inia. The beans were treated with two soaking solutions, EDTA disodium salt and a mixture of NaOH/water, to determine if they had some effect on the product's final quality. On the other hand, before the beans were fried, some grains were given thermal treatment (blanched), leaving the other ones without this process (raw); this also had an effect on the final quality of the fried beans. Physical, chemical and sensory characteristics of the final fried products were determined. For three beans varieties, the blanched products had higher water content, higher oil absorption, lower protein content and larger water activity. The soaking solutions had no effect on the quality of manufactured products. The sensory analysis determined that the best treatment for Pinto 114 and Tórtola Inia was NaOH/water-raw grain, and EDTA raw grain for Suave 85.

Measurement and characterization of external oil in the fried waxy maize starch granules using ATR-FTIR and XRD.

PubMed

Chen, Long; Tian, Yaoqi; Sun, Binghua; Cai, Canxin; Ma, Rongrong; Jin, Zhengyu

2018-03-01

Concerns regarding increased dietary oil uptake have prompted efforts to investigate the oil absorption and distribution in fried starchy foods. In the present study, attenuated total reflection Fourier transform infrared (ATR-FTIR) spectroscopy, together with a chloroform-methanol method, was used to analyze the external and internal oil contents in fried starchy samples. The micromorphology of fried starchy samples was further investigated using scanning electron microscope (SEM), polarized light microscope (PLM) and confocal laser scanning microscopy (CLSM). The results indicated that large amounts of oil were absorbed in or within waxy maize starch, but the majority of oil was located near the surface layer of the starch granules. After defatting, the internal oil was thoroughly removed, while a small amount of external oil remained. As evidenced by the changes of the crystalline characteristics with the help of X-ray diffraction (XRD), the interaction between starch and lipids on the surface was confirmed to form V-type complex compounds during frying at high moisture. Copyright © 2017 Elsevier Ltd. All rights reserved.

Antioxidant action of ganghwayakssuk (Artemisia princeps Pamp.) in combination with ascorbic acid to increase the shelf life in raw and deep fried chicken nuggets.

PubMed

Hwang, Ko-Eun; Choi, Yun-Sang; Choi, Sun-Mi; Kim, Hyun-Wook; Choi, Ji-Hun; Lee, Mi-Ai; Kim, Cheon-Jei

2013-11-01

Raw and deep fried chicken nuggets containing various levels of ganghwayakssuk ethanolic extract (GE) in combination with ascorbic acid (Aa) were evaluated for shelf-life during refrigerated storage (4°C). The pH and color (lightness, redness, and yellowness) values of raw and deep fried samples were significantly affected by the addition of GE (P<0.05). All antioxidant combinations except for Aa+GE 0.01 were effective at delaying lipid oxidation (CD, POV, and TBARS) when compared to the control or Aa. Raw samples with GE 0.2 and Aa+GE 0.1 exhibited lower bacterial populations during storage. The sensory characteristics (color, juiciness, flavor, tenderness, and overall acceptability) did not differ significantly in all deep fried chicken nugget samples, except color, whereas storage time had a significant effect (P<0.05). The results suggest the possibility of utilizing raw and deep fried chicken nuggets with a mixture of ganghwayakssuk and ascorbic acid for the increase of shelf-life and quality. Copyright © 2013 Elsevier Ltd. All rights reserved.

Celiac Disease

MedlinePlus

... of these foods contain gluten? pizza fried chicken pasta If you said all three, you're right! ... chicken and even some French fries contain gluten? Pasta also contains gluten because it is made from ...

Comparison of nonfried apple snacks with commercially available fried snacks.

PubMed

Joshi, A P K; Rupasinghe, H P V; Pitts, N L

2011-06-01

The study was carried out to evaluate the selected quality attributes of a prototype nonfried apple snack produced by application of vacuum impregnation (VI) of maple syrup and vacuum drying. When maple syrup concentration was adjusted to 20-40% in the VI solution, vacuum-dried apple slices are resulted in the greatest textural attributes, whiteness index, and desirable moisture content and water activity. Comparison of the VI-treated, vacuum-dried apple slices with commercially fried apple and potato snacks revealed that the consumer acceptability was greater for the fried snack products due to their flavor and texture; however, in addition to higher oil content (>30%), commercial fried apple and potato snacks possessed lower antioxidant capacity than nonfried apple snacks. VI process enhanced the calcium content of the nonfried apple snack products.

Odor Profile of Different Varieties of Extra-Virgin Olive Oil During Deep Frying Using an Electronic Nose and SPME-GC-FID

NASA Astrophysics Data System (ADS)

Messina, Valeria; Biolatto, Andrea; Sancho, Ana; Descalzo, Adriana; Grigioni, Gabriela; de Reca, Noemí Walsöe

2011-09-01

The aim of the performed work was to evaluate with an electronic nose changes in odor profile of Arauco and Arbequina varieties of extra-virgin olive oil during deep-frying. Changes in odor were analyzed using an electronic nose composed of 16 sensors. Volatile compounds were analyzed by SPME-GC-FID. Principal Component Analysis was applied for electronic results. Arauco variety showed the highest response for sensors. Statistical analysis for volatile compounds indicated a significant (P<0.001) interaction between variety and time of frying processes. Arauco variety showed the highest production of volatile compounds at 60 min of deep frying. The two varieties presented distinct patterns of volatile products, being clearly identified with the electronic nose.

Evidence of Atlantic salmon Salmo salar fry movement between fresh water and a brackish environment.

PubMed

Taal, I; Rohtla, M; Saks, L; Svirgsden, R; Kesler, M; Matetski, L; Vetemaa, M

2017-08-01

This study reports descent of Atlantic salmon Salmo salar fry from their natal streams to brackish waters of the Baltic Sea and their use of this environment as an alternative rearing habitat before ascending back to freshwater streams. To the authors' knowledge, residency in a brackish environment has not previously been demonstrated in S. salar fry. Recruitment success and evolutionary significance of this alternative life-history strategy are presently not known. © 2017 The Fisheries Society of the British Isles.

Effectiveness of Pricing Strategies on French Fries and Fruit Purchases among University Students: Results from an On-Campus Restaurant Experiment.

PubMed

Deliens, Tom; Deforche, Benedicte; Annemans, Lieven; De Bourdeaudhuij, Ilse; Clarys, Peter

2016-01-01

This study examined the effect of a 10 and 20% meal price increase when choosing French fries and a 10 and 20% meal price reduction when choosing fruit for dessert on university students' purchasing behaviour in an on-campus restaurant. The moderating effect of gender was also investigated. Secondly, this study aimed at gaining further insight into reasons why these price manipulations did or did not change students' purchasing behaviour. This two-phased mixed-methods study was conducted in a Belgian on-campus university restaurant with approximately 1200 to 1300 student visitors per day. In a first phase (French fries experiment), data were collected during a control week (no price manipulation) and two separate intervention weeks (10 and 20% meal price increase when students chose French fries). In a second phase (fruit experiment), following the same protocol but carried out a few weeks later, meal prices were reduced by 10 and 20% when students chose fruit for dessert. French fries and fruit sale counts relative to the total number of items sold were used as outcome measure. Short interviews were conducted in convenient subsamples of student customers to assess influences on food choice. Increasing the meal price by 10 and 20% when choosing French fries was associated with respective 10.9 and 21.8% absolute reductions in French fries purchases, while reducing the meal price by 10 and 20% when choosing fruit for dessert was associated with absolute increases in fruit purchases of respectively 25.1 and 42.4% (all p<0.001). No moderating effect of gender was detected. Besides price, food/taste preference, eating habits, health, availability and accessibility, and body satisfaction influenced students' food choices, with taste being the most frequently mentioned factor. Pricing may be a promising strategy to improve university students' eating behaviour. The likelihood of intervention success may increase when combining pricing strategies with offering healthy, tasty and meal matching starchy alternatives to French fries and offering a variety of fresh and appealing fruits.

Effectiveness of Pricing Strategies on French Fries and Fruit Purchases among University Students: Results from an On-Campus Restaurant Experiment

PubMed Central

Deliens, Tom; Deforche, Benedicte; Annemans, Lieven; De Bourdeaudhuij, Ilse; Clarys, Peter

2016-01-01

Objectives This study examined the effect of a 10 and 20% meal price increase when choosing French fries and a 10 and 20% meal price reduction when choosing fruit for dessert on university students’ purchasing behaviour in an on-campus restaurant. The moderating effect of gender was also investigated. Secondly, this study aimed at gaining further insight into reasons why these price manipulations did or did not change students’ purchasing behaviour. Materials and Methods This two-phased mixed-methods study was conducted in a Belgian on-campus university restaurant with approximately 1200 to 1300 student visitors per day. In a first phase (French fries experiment), data were collected during a control week (no price manipulation) and two separate intervention weeks (10 and 20% meal price increase when students chose French fries). In a second phase (fruit experiment), following the same protocol but carried out a few weeks later, meal prices were reduced by 10 and 20% when students chose fruit for dessert. French fries and fruit sale counts relative to the total number of items sold were used as outcome measure. Short interviews were conducted in convenient subsamples of student customers to assess influences on food choice. Key findings Increasing the meal price by 10 and 20% when choosing French fries was associated with respective 10.9 and 21.8% absolute reductions in French fries purchases, while reducing the meal price by 10 and 20% when choosing fruit for dessert was associated with absolute increases in fruit purchases of respectively 25.1 and 42.4% (all p<0.001). No moderating effect of gender was detected. Besides price, food/taste preference, eating habits, health, availability and accessibility, and body satisfaction influenced students’ food choices, with taste being the most frequently mentioned factor. Significance Pricing may be a promising strategy to improve university students’ eating behaviour. The likelihood of intervention success may increase when combining pricing strategies with offering healthy, tasty and meal matching starchy alternatives to French fries and offering a variety of fresh and appealing fruits. PMID:27812123

Fracture-related infection: A consensus on definition from an international expert group.

PubMed

Metsemakers, W J; Morgenstern, M; McNally, M A; Moriarty, T F; McFadyen, I; Scarborough, M; Athanasou, N A; Ochsner, P E; Kuehl, R; Raschke, M; Borens, O; Xie, Z; Velkes, S; Hungerer, S; Kates, S L; Zalavras, C; Giannoudis, P V; Richards, R G; Verhofstad, M H J

2018-03-01

Fracture-related infection (FRI) is a common and serious complication in trauma surgery. Accurately estimating the impact of this complication has been hampered by the lack of a clear definition. The absence of a working definition of FRI renders existing studies difficult to evaluate or compare. In order to address this issue, an expert group comprised of a number of scientific and medical organizations has been convened, with the support of the AO Foundation, in order to develop a consensus definition. The process that led to this proposed definition started with a systematic literature review, which revealed that the majority of randomized controlled trials in fracture care do not use a standardized definition of FRI. In response to this conclusion, an international survey on the need for and key components of a definition of FRI was distributed amongst all registered AOTrauma users. Approximately 90% of the more than 2000 surgeons who responded suggested that a definition of FRI is required. As a final step, a consensus meeting was held with an expert panel. The outcome of this process led to a consensus definition of FRI. Two levels of certainty around diagnostic features were defined. Criteria could be confirmatory (infection definitely present) or suggestive. Four confirmatory criteria were defined: Fistula, sinus or wound breakdown; Purulent drainage from the wound or presence of pus during surgery; Phenotypically indistinguishable pathogens identified by culture from at least two separate deep tissue/implant specimens; Presence of microorganisms in deep tissue taken during an operative intervention, as confirmed by histopathological examination. Furthermore, a list of suggestive criteria was defined. These require further investigations in order to look for confirmatory criteria. In the current paper, an overview is provided of the proposed definition and a rationale for each component and decision. The intention of establishing this definition of FRI was to offer clinicians the opportunity to standardize clinical reports and improve the quality of published literature. It is important to note that the proposed definition was not designed to guide treatment of FRI and should be validated by prospective data collection in the future. Copyright © 2017 The Author(s). Published by Elsevier Ltd.. All rights reserved.

Weighted south-wide average pulpwood prices

Treesearch

James E. Granskog; Kevin D. Growther

1991-01-01

Weighted average prices provide a more accurate representation of regional pulpwood price trends when production volumes valy widely by state. Unweighted South-wide average delivered prices for pulpwood, as reported by Timber Mart-South, were compared to average annual prices weighted by each state's pulpwood production from 1977 to 1986. Weighted average prices...

Dietary acrylamide exposure of the French population: results of the second French Total Diet Study.

PubMed

Sirot, Véronique; Hommet, Frédéric; Tard, Alexandra; Leblanc, Jean-Charles

2012-03-01

Acrylamide is a heat-induced carcinogen compound that is found in some foods consequently to cooking or other thermal processes. In the second French Total Diet Study (TDS), acrylamide was analysed in 192 food samples collected in mainland France to be representative of the population diet and prepared "as consumed". Highest mean concentrations were found in potato chips/crisps (954 μg/kg), French fries and other fried potatoes (724 μg/kg), and salted biscuits other than potato chips (697 μg/kg). Exposure of general adult and child populations was assessed by combining analytical results with national consumption data. Mean acrylamide exposure was assessed to be 0.43±0.33 μg/kg of body weight (bw) per day for adults and 0.69±0.58 μg/kg bw/day for children. Although the exposure assessed is lower than in previous evaluations, the calculated margins of exposure, based on benchmark dose limits defined for carcinogenic effects, remain very low especially for young children (below 100 at the 95th percentile of exposure), indicating a health concern. It is therefore advisable to continue efforts in order to reduce dietary exposure to acrylamide. Copyright © 2012 Elsevier Ltd. All rights reserved.

[Frailty in the elderly and nutritional status according to the Mini Nutritional Assessment].

PubMed

Guerrero-García, Nadia Belén; Gómez-Lomelí, Zoila Margarita; Leal-Mora, David; Loreto-Garibay, Oscar

2016-01-01

The aging process involves psychosocial and physiological changes, which modify the nutritional status in the elderly. The objective was to assess the nutritional status of a group of elderly patients using the Mini Nutritional Assessment (MNA) and the Fried frailty index, as well as the relation between both. From June to July, 2013, we carried out a cross-sectional study with consecutive sampling of 146 patients of both sexes, from the Hospital Civil "Fray Antonio Alcalde", in Guadalajara, México. We applied the MNA and the Fried frailty index. The mean age was 81.7 years (±7.65). One hundred and six patients (72.6%) were females, and 40 were males (27.4%). Basic anthropometric data showed that the mean weight was 57.67 kg (±13.7), with a mean of 1.52 (±0.09) meters in size; body mass index was 24.85 (±5.32) kg/m2. The results showed that 14.1% of patients with a normal nutritional status suffered from frailty, while 42.1% had risk of malnutrition and frailty. Frailty in the elderly is still present even if they have a normal nutritional status; when the nutritional status decreases, there is a higher prevalence of frailty in this age group.

“Lucky Averaging”: Quality improvement on Adaptive Optics Scanning Laser Ophthalmoscope Images

PubMed Central

Huang, Gang; Zhong, Zhangyi; Zou, Weiyao; Burns, Stephen A.

2012-01-01

Adaptive optics(AO) has greatly improved retinal image resolution. However, even with AO, temporal and spatial variations in image quality still occur due to wavefront fluctuations, intra-frame focus shifts and other factors. As a result, aligning and averaging images can produce a mean image that has lower resolution or contrast than the best images within a sequence. To address this, we propose an image post-processing scheme called “lucky averaging”, analogous to lucky imaging (Fried, 1978) based on computing the best local contrast over time. Results from eye data demonstrate improvements in image quality. PMID:21964097

Weight concerns and food habits of adolescent girls in two contrasting ecological regions: A comparative study in India.

PubMed

Som, Nivedita; Mishra, Shailendra Kumar; Mukhopadhyay, Susmita

2016-01-01

To compare the incidence of weight concerns and food habits between two ethnically different groups of adolescent girls residing in two distinct ecological settings: the plains of Kolkata and the mountains of Sikkim. Two separate cross-sectional studies were conducted within a period of five years in urban hilly areas of Sikkim and the city of Kolkata, India. A total of 506 girls aged 14-19 years were selected from the study areas of Sikkim (n=224) and Kolkata (n=282). Girls were interviewed for weight concerns and food habits along with socio-demographic characteristics. Weight concerns were assessed with four variables such as, perceptions about own body weight, felt dissatisfied with own body weight, urge for dieting and use of weight reduction diet. Food habits included consumption of major foods during the past one week. Bivariate analyses showed that Kolkata girls perceived themselves as overweight, remained dissatisfied with body weight, expressed perceived need for dieting and followed weight reduction diet more compared to the girls of Sikkim. Food habits indicated that all Sikkimese girls preferred to consume cereals regularly, while Kolkata girls consumed vegetables, pulses, fish, fruits, bread and butter and fried foods more than Sikkimese girls. Multivariate analyses showed that place of residence was significantly (p<0.05) associated with both weight concerns and food habits of girls. Diversity in culture, ethnicity and socio-economic standard perhaps develop the disparity in food habits and weight concerns between girls of urban hilly areas of Sikkim and the city of Kolkata. Copyright © 2015 Elsevier Ltd. All rights reserved.

Macrophage-stimulating activity of polysaccharides extracted from fruiting bodies of Coriolus versicolor (Turkey Tail Mushroom).

PubMed

Jeong, Sang-Chul; Yang, Byung-Keun; Kim, Guk-Nam; Jeong, Hun; Wilson, Michael A; Cho, Yip; Rao, K Sundar; Song, Chi-Hyun

2006-01-01

The macrophage-stimulating effect of polysaccharides extracted from Coriolus versicolor (Turkey Tail mushroom) was investigated, and their effectiveness was compared with that of lipopolysaccharide (LPS). The purified polysaccharide (CV-S2-Fr.I) of C. versicolor obtained by Sepharose CL-6B gel chromatography stimulated macrophage lysosomal enzyme activity by 250% at a concentration of 100 microg/mL, which was higher than that of LPS at the same concentration. When CV-S2-Fr.I was used in combination with interferon-gamma, there was a marked cooperative induction of nitric oxide production. However, CV-S2-Fr.I had no effect on nitric oxide production by itself. The proportion of C3-positive macrophages in the CV-S2-Fr.I group increased by 7.2-fold compared with the control group.

[Association between Mini Nutritional Assessment and the Fried frailty index in older people living in the community].

PubMed

Jürschik, Pilar; Botigué, Teresa; Nuin, Carmen; Lavedán, Ana

2014-09-09

To assess the association between Mini Nutritional Assessment (MNA) and the Fried frailty index in older people living in the community. Cross-sectional study of individuals aged 75 and over living in the community. nutritional status measured by Mini Nutritional Assessment Short Form (MNA-SF) and MNA, and frailty measured by Fried's frailty criteria. The sample consisted of 640 individuals with a mean age of 81.3±5.0 years; 39.7% were men. According to the MNA-SF, 76.9% of patients were well nourished, 19.8% were at risk of malnutrition and 1.9% were malnourished, while percentages were 78.1, 19.6 and 2.3%, respectively, according to the MNA. According to Fried criteria, 43.4% were not frail, 47% were pre-frail and 9.6% were frail. The largest proportion of frail subjects were at risk of malnutrition. The higher the score of MNA components, the higher was the frailty index. Likewise, there was a significant association between the 5 frailty criteria and the categories of MNA and MNA-SF. The area under the ROC curve for the MNA-SF was 0.75 while for the MNA it was 0.80. The results presented show a clear association between Mini Nutritional Assessment and Fried's criteria. They also suggest that the "nutritional risk" MNA category is the one most strongly associated with the Fried's frailty index. Copyright © 2013 Elsevier España, S.L. All rights reserved.

Combining forecast weights: Why and how?

NASA Astrophysics Data System (ADS)

Yin, Yip Chee; Kok-Haur, Ng; Hock-Eam, Lim

2012-09-01

This paper proposes a procedure called forecast weight averaging which is a specific combination of forecast weights obtained from different methods of constructing forecast weights for the purpose of improving the accuracy of pseudo out of sample forecasting. It is found that under certain specified conditions, forecast weight averaging can lower the mean squared forecast error obtained from model averaging. In addition, we show that in a linear and homoskedastic environment, this superior predictive ability of forecast weight averaging holds true irrespective whether the coefficients are tested by t statistic or z statistic provided the significant level is within the 10% range. By theoretical proofs and simulation study, we have shown that model averaging like, variance model averaging, simple model averaging and standard error model averaging, each produces mean squared forecast error larger than that of forecast weight averaging. Finally, this result also holds true marginally when applied to business and economic empirical data sets, Gross Domestic Product (GDP growth rate), Consumer Price Index (CPI) and Average Lending Rate (ALR) of Malaysia.

Epidemiological Investigation of an Outbreak of Salmonellosis in Gyeongju, Korea

PubMed Central

Yoo, Seok-Ju; Lee, Kwan

2014-01-01

Objectives A salmonellosis outbreak occurred within a community of Gyeongju residents who ingested catered food from a wedding in June 2009. We aimed to epidemiologically investigate the probable vehicle of the infection. Methods We conducted a retrospective cohort study on 34 local residents who ingested the wedding food. Results Among the 34 residents, 31 (91.2%) reported symptoms of infection after eating the food. Among all of the wedding foods, pan-fried foods were highly associated with the diarrheal attack rate. On bacteriological examination, Salmonella species were detected in the pan-fried foods among the leftover foods and in 17 of the 31 stool specimens from the cases. There were five different types of pan-fried foods, but the onset of symptoms was independent of the ingredients used. We found that the pan-fried food was prepared at a food store in Seoul and that eggs were a common ingredient. Conclusions The major cause of the salmonellosis in this population was presumed to be the pan-fried food prepared with contaminated eggs. These food items might have been partially undercooked because of their irregular shape, which allowed the Salmonella species to survive and multiply before ingestion. PMID:24921021

Use of pilot plant scale continuous fryer to simulate industrial production of potato chips: thermal properties of palm olein blends under continuous frying conditions

PubMed Central

Tarmizi, Azmil Haizam Ahmad; Ismail, Razali

2014-01-01

Binary blends of palm olein (PO) with sunflower oil (SFO), canola oil (CNO), and cottonseed oil (CSO) were formulated to assess their stability under continuous frying conditions. The results were then compared with those obtained in PO. The oil blends studied were: (1) 60:40 for PO + SFO; (2) 70:30 for PO + CNO; and (3) 50:50 for PO + CSO. The PO and its blends were used to fry potato chips at 180°C for a total of 56 h of operation. The evolution of analytical parameters such as tocols, induction period, color, p-anisidine value, free fatty acid, smoke point, polar compounds, and polymer compounds were evaluated over the frying time. Blending PO with unsaturated oils was generally proved to keep most qualitative parameters comparable to those demonstrated in PO. Indeed, none of the oils surpassed the legislative limits for used frying. Overall, it was noted that oil containing PO and SFO showed higher resistance toward oxidative and hydrolytic behaviors as compared to the other oil blends. PMID:24804062

Influence of various cooking methods on the concentrations of volatile N-nitrosamines and biogenic amines in dry-cured sausages.

PubMed

Li, Ling; Wang, Peng; Xu, Xinglian; Zhou, Guanghong

2012-05-01

N-nitrosamines, biogenic amines, and residual nitrites are harmful substances and are often present in cured meats. The effects of different cooking methods (boiling, pan-frying, deep-frying, and microwave) were investigated on their contents in dry-cured sausage. The various N-nitrosamines were isolated by a steam distillation method and analyzed by gas chromatography mass spectrometry (GC-MS). The biogenic amines were determined after extraction with perchloric acid as dansyl derivatives by high-performance liquid chromatography (HPLC) method. The results showed that initial dry-cured raw sausage contained 5.31 μg/kg of total N-nitrosamines. Cooking by deep-frying or pan-frying resulted in products having the highest (P < 0.05) contents, compared with boiling or microwave treatments, which were not different from the raw. Although frying increased the content of N-nitrosodimethylamine (NDMA), N-nitrosodiethylamine (NDEA), and N-nitrosopyrrolidine (NPYR), it decreased the contents of histamine and cadaverine. Boiling and microwave treatments decreased the total biogenic amines significantly (P < 0.05). Residual nitrite was significantly reduced by cooking treatments. The results suggest that boiling and microwave treatments were more suitable methods for cured meat. © 2012 Institute of Food Technologists®

Epidemiological investigation of an outbreak of salmonellosis in Gyeongju, Korea.

PubMed

Yoo, Seok-Ju; Lim, Hyun-Sul; Lee, Kwan

2014-05-01

A salmonellosis outbreak occurred within a community of Gyeongju residents who ingested catered food from a wedding in June 2009. We aimed to epidemiologically investigate the probable vehicle of the infection. We conducted a retrospective cohort study on 34 local residents who ingested the wedding food. Among the 34 residents, 31 (91.2%) reported symptoms of infection after eating the food. Among all of the wedding foods, pan-fried foods were highly associated with the diarrheal attack rate. On bacteriological examination, Salmonella species were detected in the pan-fried foods among the leftover foods and in 17 of the 31 stool specimens from the cases. There were five different types of pan-fried foods, but the onset of symptoms was independent of the ingredients used. We found that the pan-fried food was prepared at a food store in Seoul and that eggs were a common ingredient. The major cause of the salmonellosis in this population was presumed to be the pan-fried food prepared with contaminated eggs. These food items might have been partially undercooked because of their irregular shape, which allowed the Salmonella species to survive and multiply before ingestion.

Conventional steaming retains tocols and γ-oryzanol better than boiling and frying in the jasmine rice variety Khao dok mali 105.

PubMed

Srichamnong, Warangkana; Thiyajai, Parunya; Charoenkiatkul, Somsri

2016-01-15

The aim of this study was to determine the effect of various cooking methods on the white rice (WR), brown rice (BR) and parboiled geminated brown rice (PGBR) of the same variety, focusing on γ-oryzanol and tocols. The methods used for analysis of γ-oryzanol and tocols included solvent extraction and HPLC. The results indicated that PGBR had a higher content of γ-oryzanol and tocols compared to BR and WR, when different cooking methods (raw, steamed, boiled and fried) were used. Steaming method retained the higher γ-oryzanol content (53.6-62.2mg/100g) in both PGBR and BR, in comparison with boiling (53.0-60.6mg/100g) and frying (23.4-31.5mg/100g) methods. Frying reduced the γ-oryzanol content significantly regardless of the rice type. Regarding tocols, a similar trend was noticed in all the methods studied. Tocotrienol was the most abundant tocol found in PGBR and BR. Therefore, steaming is the best cooking method to preserved most of the bioactive compounds; however, a slight increase in total tocols was observed after frying. Copyright © 2015 Elsevier Ltd. All rights reserved.

Face the Fats Quiz 2

MedlinePlus

... heart? Ready to make informed choices about the foods you eat? From fish to French fries to fried chicken, test your knowledge about the fats in some familiar foods. Welcome to Face the Fats Quiz II - and ...

A Practical Note on Readability Formulas

ERIC Educational Resources Information Center

Pauk, Walter

1969-01-01

Compares the readability formulas devised by Fry and McLaughlin to the Dale-Chall formula and reports similar results with the Fry and Dale-Chall formulas, but variant results using the McLaughlin formula. Bibliography. (MD)

Hydrolytic Amino Acids Employed as a Novel Organic Nitrogen Source for the Preparation of PGPF-Containing Bio-Organic Fertilizer for Plant Growth Promotion and Characterization of Substance Transformation during BOF Production.

PubMed

Zhang, Fengge; Meng, Xiaohui; Feng, Chenglong; Ran, Wei; Yu, Guanghui; Zhang, Yingjun; Shen, Qirong

2016-01-01

Opportunity costs seriously limit the large-scale production of bio-organic fertilizers (BOFs) both in China and internationally. This study addresses the utilization of amino acids resulting from the acidic hydrolysis of pig corpses as organic nitrogen sources to increase the density of TrichodermaharzianumT-E5 (a typical plant growth-promoting fungi, PGPF). This results in a novel, economical, highly efficient and environmentally friendly BOF product. Fluorescence excitation-emission matrix (EEM) spectroscopy combined with fluorescence regional integration (FRI) was employed to monitor compost maturity levels, while pot experiments were utilized to test the effects of this novel BOF on plant growth. An optimization experiment, based on response surface methodologies (RSMs), showed that a maximum T-E5 population (3.72 × 108 ITS copies g-1) was obtained from a mixture of 65.17% cattle manure compost (W/W), 19.33% maggot manure (W/W), 15.50% (V/W)hydrolytic amino acid solution and 4.69% (V/W) inoculum at 28.7°C after a 14 day secondary solid fermentation. Spectroscopy analysis revealed that the compost transformation process involved the degradation of protein-like substances and the formation of fulvic-like and humic-like substances. FRI parameters (PI, n, PII, n, PIII, n and PV, n) were used to characterize the degree of compost maturity. The BOF resulted in significantly higher increased chlorophyll content, shoot length, and shoot and root dry weights of three vegetables (cucumber, tomato and pepper) by 9.9%~22.4%, 22.9%~58.5%, 31.0%~84.9%, and 24.2%~34.1%, respectively. In summary, this study presents an operational means of increasing PGPF T-E5 populations in BOF to promote plant growth with a concomitant reduction in production cost. In addition, a BOF compost maturity assessment using fluorescence EEM spectroscopy and FRI ensured its safe field application.

Hydrolytic Amino Acids Employed as a Novel Organic Nitrogen Source for the Preparation of PGPF-Containing Bio-Organic Fertilizer for Plant Growth Promotion and Characterization of Substance Transformation during BOF Production

PubMed Central

Feng, Chenglong; Ran, Wei; Yu, Guanghui; Zhang, Yingjun; Shen, Qirong

2016-01-01

Opportunity costs seriously limit the large-scale production of bio-organic fertilizers (BOFs) both in China and internationally. This study addresses the utilization of amino acids resulting from the acidic hydrolysis of pig corpses as organic nitrogen sources to increase the density of TrichodermaharzianumT-E5 (a typical plant growth-promoting fungi, PGPF). This results in a novel, economical, highly efficient and environmentally friendly BOF product. Fluorescence excitation-emission matrix (EEM) spectroscopy combined with fluorescence regional integration (FRI) was employed to monitor compost maturity levels, while pot experiments were utilized to test the effects of this novel BOF on plant growth. An optimization experiment, based on response surface methodologies (RSMs), showed that a maximum T-E5 population (3.72 × 108 ITS copies g−1) was obtained from a mixture of 65.17% cattle manure compost (W/W), 19.33% maggot manure (W/W), 15.50% (V/W)hydrolytic amino acid solution and 4.69% (V/W) inoculum at 28.7°C after a 14 day secondary solid fermentation. Spectroscopy analysis revealed that the compost transformation process involved the degradation of protein-like substances and the formation of fulvic-like and humic-like substances. FRI parameters (PI, n, PII, n, PIII, n and PV, n) were used to characterize the degree of compost maturity. The BOF resulted in significantly higher increased chlorophyll content, shoot length, and shoot and root dry weights of three vegetables (cucumber, tomato and pepper) by 9.9%~22.4%, 22.9%~58.5%, 31.0%~84.9%, and 24.2%~34.1%, respectively. In summary, this study presents an operational means of increasing PGPF T-E5 populations in BOF to promote plant growth with a concomitant reduction in production cost. In addition, a BOF compost maturity assessment using fluorescence EEM spectroscopy and FRI ensured its safe field application. PMID:26974549

The effects of potatoes and other carbohydrate side dishes consumed with meat on food intake, glycemia and satiety response in children

PubMed Central

Akilen, R; Deljoomanesh, N; Hunschede, S; Smith, C E; Arshad, M U; Kubant, R; Anderson, G H

2016-01-01

Background: The effect of carbohydrate (CHO) foods on blood glucose (BG) is ranked by their glycemic index (GI). Boiled and mashed potatoes (BMPs) are ranked as high GI foods, whereas pasta and rice have moderate GI rankings. The objective of this study was to compare ad libitum consumption of common CHO dishes consumed with meat on meal-time food intake and post-meal satiety, BG, insulin and gut hormones in 11- to 13-year-old normal weight children. Methods: Two randomized crossover studies were conducted. At weekly intervals, children (experiment 1: 12 males (M), 8 females (F); experiment 2: 6M, 6 F) received in random order 1 of 5 CHO side dishes of rice, pasta, BMP, fried French fries (FFF) or baked French fries (BFF) eaten freely together with a fixed amount of lean beef (100 g). In experiment-1, food intake over 30 min and subjective appetite were measured for 120 min. In experiment-2, the same outcomes were measured along with BG, plasma insulin and gut hormones. Results: The results for boys and girls were pooled as sex was not a factor. In both experiments, children consumed 30–40% less calories at meals with BMP (P<0.0001) compared with all other treatments, which were similar. BMP increased satiety, expressed as a change in appetite per kilocalorie, more than all other treatments (P<0.0001). FFF resulted in the lowest (P<0.0001) glucose and insulin at meal end and post-meal and peptide YY (PYY) post-meal. Blood measures were similar among all other treatments. Conclusions: The physiological functions of CHO foods consumed ad libitum at meal time on food intake, appetite, BG, insulin and gut hormone responses in children is not predicted by the GI. PMID:26878318

The effects of potatoes and other carbohydrate side dishes consumed with meat on food intake, glycemia and satiety response in children.

PubMed

Akilen, R; Deljoomanesh, N; Hunschede, S; Smith, C E; Arshad, M U; Kubant, R; Anderson, G H

2016-02-15

The effect of carbohydrate (CHO) foods on blood glucose (BG) is ranked by their glycemic index (GI). Boiled and mashed potatoes (BMPs) are ranked as high GI foods, whereas pasta and rice have moderate GI rankings. The objective of this study was to compare ad libitum consumption of common CHO dishes consumed with meat on meal-time food intake and post-meal satiety, BG, insulin and gut hormones in 11- to 13-year-old normal weight children. Two randomized crossover studies were conducted. At weekly intervals, children (experiment 1: 12 males (M), 8 females (F); experiment 2: 6M, 6 F) received in random order 1 of 5 CHO side dishes of rice, pasta, BMP, fried French fries (FFF) or baked French fries (BFF) eaten freely together with a fixed amount of lean beef (100 g). In experiment-1, food intake over 30 min and subjective appetite were measured for 120 min. In experiment-2, the same outcomes were measured along with BG, plasma insulin and gut hormones. The results for boys and girls were pooled as sex was not a factor. In both experiments, children consumed 30-40% less calories at meals with BMP (P<0.0001) compared with all other treatments, which were similar. BMP increased satiety, expressed as a change in appetite per kilocalorie, more than all other treatments (P<0.0001). FFF resulted in the lowest (P<0.0001) glucose and insulin at meal end and post-meal and peptide YY (PYY) post-meal. Blood measures were similar among all other treatments. The physiological functions of CHO foods consumed ad libitum at meal time on food intake, appetite, BG, insulin and gut hormone responses in children is not predicted by the GI.

Comparison of femoral strength and fracture risk index derived from DXA-based finite element analysis for stratifying hip fracture risk: A cross-sectional study.

PubMed

Yang, Shuman; Luo, Yunhua; Yang, Lang; Dall'Ara, Enrico; Eastell, Richard; Goertzen, Andrew L; McCloskey, Eugene V; Leslie, William D; Lix, Lisa M

2018-05-01

Dual-energy X-ray absorptiometry (DXA)-based finite element analysis (FEA) has been studied for assessment of hip fracture risk. Femoral strength (FS) is the maximum force that the femur can sustain before its weakest region reaches the yielding limit. Fracture risk index (FRI), which also considers subject-specific impact force, is defined as the ratio of von Mises stress induced by a sideways fall to the bone yield stress over the proximal femur. We compared risk stratification for prior hip fracture using FS and FRI derived from DXA-based FEA. The study cohort included women aged ≥65years undergoing baseline hip DXA, with femoral neck T-scores <-1 and no osteoporosis treatment; 324 cases had prior hip fracture and 655 controls had no prior fracture. Using anonymized DXA hip scans, we measured FS and FRI. Separate multivariable logistic regression models were used to estimate odds ratios (ORs), c-statistics and their 95% confidence intervals (95% CIs) for the association of hip fracture with FS and FRI. Increased hip fracture risk was associated with lower FS (OR per SD 1.36, 95% CI: 1.15, 1.62) and higher FRI (OR per SD 1.99, 95% CI: 1.63, 2.43) after adjusting for Fracture Risk Assessment Tool (FRAX) hip fracture probability computed with bone mineral density (BMD). The c-statistic for the model containing FS (0.69; 95% CI: 0.65, 0.72) was lower than the c-statistic for the model with FRI (0.77; 95% CI: 0.74, 0.80) or femoral neck BMD (0.74; 95% CI: 0.71, 0.77; all P<0.05). FS and FRI were independently associated with hip fracture, but there were differences in performance characteristics. Copyright © 2018 Elsevier Inc. All rights reserved.

Measurement Properties of the Functional Rating Index: A systematic Review and Meta-analysis.

PubMed

Bai, Zhongfei; Shu, Tian; Lu, Jiani; Niu, Wenxin

2018-04-13

A systematic review and meta-analysis. To assess the measurement properties of the Functional Rating Index (FRI) and determine whether its measurement properties are comparable with other region-specific questionnaires. In addition to low back pain (LBP) and neck pain (NP), multi-region spinal pain (SP) is a common problem with a considerable prevalence in the general population. The FRI was built to assess physical functioning in patients with SP. However, a systematic review assessing evidence of its measurement properties in separated populations and a comparison with other questionnaires regarding each measurement property is lacking. Articles concerning the FRI's measurement properties or head-to-head comparison with other questionnaires on measurement properties were obtained from MEDLINE, Embase, CINAHL, and PsycINFO. Two reviewers independently reviewed the articles, extracted data, and conducted the methodological quality assessment. The COnsensus-based Standards for the selection of health Measurement INstruments (COSMIN) checklist was used to assess the methodological quality of the included studies. A total of 18 studies evaluating the FRI's measurement properties, including seven that carried out head-to-head comparisons in at least one measurement property with other questionnaires, were included in the current review. Our findings show strong positive evidence for structural validity and internal consistency in patients with SP and LBP. Evidence for most of the FRI's measurement properties is limited, conflicting, or even unknown. The current evidence shows that the FRI is comparable with both the ODI and the NDI in responsiveness. However, relevant information about the majority of the other measurement properties is lacking. Our finding suggests that clinicians and researchers should use the FRI with caution until there are more studies with high methodological quality that support the view that it is positive in all measurement properties, especially in regard to patients with multi-region SP. 1.

Negative stereotypes of the Scottish diet: A qualitative analysis of deep-fried Mars bar references in bestselling newspapers in Scotland, 2011-14.

PubMed

Knight, Christine

2016-08-01

The Scottish diet is associated in the UK media and popular discourse with unhealthy deep-fried foods. In addition to the stereotype's negative effects on perceptions of Scottish food, culture and people, there is evidence that the stereotype of the Scottish diet has negative effects on food behaviour and public health in Scotland, having been shown to encourage consumption of deep-fried foods and discourage positive dietary change. The most notorious deep-fried food associated with Scotland is the deep-fried Mars bar (DFMB), arguably invented in Stonehaven (near Aberdeen), and first reported in the Scottish and UK press in 1995. This article reports findings from an analysis of newspaper references to the DFMB in the two highest selling newspapers in Scotland, the Scottish Sun and the Daily Record, between 2011 and 2014. A keyword search ("deep fried Mars bar") using the online media database Lexis Library generated 97 unique records, and the resulting dataset was analysed thematically and discursively. Analysis showed that both newspapers clearly associated the DFMB with Scotland. Further, both newspapers portrayed the DFMB and the broader "deep-fried" Scottish diet stereotype ambivalently (mixed positive and negative associations). However, the Daily Record actively criticised the DFMB stereotype much more often than did the Scottish Sun. These findings suggest that the Scottish population encounters different messages in the press about food and nutrition from people elsewhere in the UK, and that these messages vary depending on choice of media in Scotland. Given the known negative effects of the stereotype, differences in Scottish media discourse should be considered a potential factor in persistent health inequalities affecting Scotland. Educational efforts, and opening discussion with journalists and amongst the Scottish public, may be helpful. Copyright © 2016 The Author. Published by Elsevier Ltd.. All rights reserved.

Development of space-fertilized eggs and formation of primordial germ cells in the embryos of medaka fish

NASA Astrophysics Data System (ADS)

Ijiri, K.

In the second International Microgravity Laboratory (IML-2) mission in 1994, four small Japanese killifish (Medaka, Oryzias latipes) made a space travel of 15 days aboard a space shuttle. These four adult Medaka fish successfully mated in space for the first time among vertebrate animals. Moreover, the eggs they laid developed normally, at least in their external appearance, hatching as fry (baby fish) in space. Fish mated and laid eggs every day during the first week. Near the end of the mission most of the eggs had a well-developed body with two pigmented eyes. In total, 43 eggs were laid (detected), out of which 8 fry hatched in space, as truly `space-originated' babies. A further 30 fry hatched within 3 days after landing. This is the normal hatching rate, compared with the ground-based data. Among the 8 space-originated fry, four were killed for histological sections, and germ cells at the gonadal region were counted for each fry. Their numbers were in the range of the germ cells of the normal control fry (ground-kept samples). Thus, as embryos developed normally in their external appearance, inside the embryos the formation of primordial germ cells took place normally in space, and their migration to the genital ridges was not hindered by microgravity. The two of the remaining space-originated fry have grown up and been creating their offspring in the laboratory. This proved that the primordial germ cells formed in space were also normal from a functional point of view. The four space-travelled adult fish re-started mating and laying eggs on the 7th day after landing and continued to do so every day afterward. Fertilization rate and hatchability of these eggs were as high as the eggs laid by the laboratory-kept fish. This fact implies that in gametogenesis of adult fish, there are no specific stages of germ cells extremely susceptible to microgravity.

Modeling texture kinetics during thermal processing of potato products.

PubMed

Moyano, P C; Troncoso, E; Pedreschi, F

2007-03-01

A kinetic model based on 2 irreversible serial chemical reactions has been proposed to fit experimental data of texture changes during thermal processing of potato products. The model links dimensionless maximum force F*(MAX) with processing time. Experimental texture changes were obtained during frying of French fries and potato chips at different temperatures, while literature data for blanching/cooking of potato cubes have been considered. A satisfactory agreement between experimental and predicted values was observed, with root mean square values (RMSs) in the range of 4.7% to 16.4% for French fries and 16.7% to 29.3% for potato chips. In the case of blanching/cooking, the proposed model gave RMSs in the range of 1.2% to 17.6%, much better than the 6.2% to 44.0% obtained with the traditional 1st-order kinetics. The model is able to predict likewise the transition from softening to hardening of the tissue during frying.

Identification of a novel umami compound in potatoes and potato chips.

PubMed

Zhang, Liyun; Peterson, Devin G

2018-02-01

The influence of frying time on the taste profile of potato chips was characterized. Direct comparison of isolates from potato chip samples fried for 170s and 210s indicated longer frying time increased the perceived umami intensity and decreased the sour intensity. The compounds responsible for the greater umami intensity were identified as monosodium l-pyroglutamate (l-MSpG) and monosodium d-pyroglutamate (d-MSpG). The reduction in sour intensity was attributed to the degradation of d-chlorogenic acid. MSpGs were endogenous in raw potatoes and also thermally generated from glutamic acid during frying. Taste recombination studies further confirmed the contribution of both compounds to the umami character of potato chips. Furthermore, time-intensity taste analysis revealed that topical addition of both l- and d-MSpG enhanced the perceived intensity of the umami taste and the overall flavor characteristic of the potato chips. Copyright © 2017 Elsevier Ltd. All rights reserved.

Overview on mitigation of acrylamide in starchy fried and baked foods.

PubMed

Baskar, G; Aiswarya, R

2018-03-23

Acrylamide in fried and baked foods causes potential toxic effect in aniamls and humans. The major challenging task lies in developing an effective strategies for acrylamide mitigation in foods without altering its basic properties. Food scientists around the world have developed various methods to mitigate the presence of acrylamide in fired food products. The mitigation techniques such as addition of additives like salts, amino acids, cations and organic acids along with blanching of foods have reduced the concentration of acrylamide. The use of secondary metabolites like polyphenols also reduces acrylamide concentration in fried food products. The other mitigation techniques such as Asparaginase pre-treatment and low-temperature air frying with chitosan were effective in mitigating the concentration of acrylamide. Combined pre-treatment process preceding with use of additives, are the latest trend in acrylamide mitigation. This article is protected by copyright. All rights reserved.

Swimming performance of young lake trout after chronic exposure to PCBs and DDE

USGS Publications Warehouse

Rottiers, Donald V.; Bergstedt, Roger A.

1981-01-01

Swimming performance was measured in fry of lake trout (Salvelinus namaycush) exposed to PCB's, DDE, and a combination of these two contaminants in both food and water at concentrations equal to, and 5 and 25 times higher than, levels found in Lake Michigan water and plankton. Fry were tested after about 50, 110, and 165 days of exposure. We measured swimming performance by forcing the fry to swim through a continuous series of incrementally increased velocities until the fish were exhausted. Although we observed significant differences in swimming performance between a few test groups, we detected no relation between swimming performance of the fry and exposure to PCB's or DDE, or both, at the concentrations tested. Inasmuch as swimming performance apparently was not affected by the levels of contamination by PCB's and DDE in Lake Michigan, impairment of swimming by these contaminants cannot account for the failure of lake trout reproduction in Lake Michigan.

Effects of fortified lysine on the amino acid profile and sensory qualities of deep-fried and dried noodles.

PubMed

Polpuech, C; Chavasit, V; Srichakwal, P; Paniangvait, P

2011-08-01

Lysine fortification of wheat flour has been used toward reducing protein energy malnutrition in developing countries. The feasibility of fortifying instant noodles with lysine was evaluated based on sensory qualities and the residual lysine content. Fifty grams of deep-fried and dried instant noodles were fortified with 0.23 and 0.21 g lysine, respectively. The production temperatures used for deep-frying were 165-175 degrees C and for drying, 80-105 degrees C; these are the temperatures used in the industrial production of both kinds of noodles. Lysine fortification was then performed at the local factories using the commercial production lines and packaging for both types of instant noodles. Both fortified and unfortified deep-fried and dried instant noodles were stored at 50 degrees C under fluorescent light for 2 and 4 months, respectively. The fortified products were tested for residual lysine content and sensory qualities as compared with unfortified noodles. The results show fortified products from the tested processing temperatures were all accepted. After storage, significant losses of lysine were not found in both types of noodles analysed. The lysine-fortified noodles had amino acid scores of 102% and 122%, respectively. After 2 months, the sensory quality of fortified deep-fried noodles was still acceptable; however, the dried noodles turned to an unacceptable dark colour. This study shows that it is feasible to fortify deep-fried instant noodles with lysine, though lysine fortification exhibited an undesirable colour in the dried instant noodles after storage.

[Multivariate ordinal logistic regression analysis on the association between consumption of fried food and both esophageal cancer and precancerous lesions].

PubMed

Guo, L W; Liu, S Z; Zhang, M; Chen, Q; Zhang, S K; Sun, X B

2017-12-10

Objective: To investigate the effect of fried food intake on the pathogenesis of esophageal cancer and precancerous lesions. Methods: From 2005 to 2013, all the residents aged 40-69 years from 11 counties (cities) where cancer screening of upper gastrointestinal cancer had been conducted in rural areas of Henan province, were recruited as the subjects of study. Information on demography and lifestyle was collected. The residents under study were screened with iodine staining endoscopic examination and biopsy samples were diagnosed pathologically, under standardized criteria. Subjects with high risk were divided into the groups based on their different pathological degrees. Multivariate ordinal logistic regression analysis was used to analyze the relationship between the frequency of fried food intake and esophageal cancer and precancerous lesions. Results: A total number of 8 792 cases with normal esophagus, 3 680 with mild hyperplasia, 972 with moderate hyperplasia, 413 with severe hyperplasia carcinoma in situ, and 336 cases of esophageal cancer were recruited. Results from multivariate logistic regression analysis showed that, when compared with those who did not eat fried food, the intake of fried food (<2 times/week: OR =1.60, 95% CI : 1.40-1.83; ≥2 times/week: OR =2.58, 95% CI : 1.98-3.37) appeared a risk factor for both esophageal cancer or precancerous lesions after adjustment for age, sex, marital status, educational level, body mass index, smoking and alcohol intake. Conclusion: The intake of fried food appeared a risk factor for both esophageal cancer and precancerous lesions.

Effects of deep frying on proximate composition and micronutrient of Indian mackerel (Rastrelliger kanagurta), eel (Monopterus albus) and cockle (Anadara granosa).

PubMed

Rahman, M M; Zamri, M; Fadilla, N

2012-06-15

This study was conducted to determine the proximate composition and four micronutrients (Cd, Cu, Mn and Zn) of Indian Mackerel (Rastrelliger kanagurta), Eel (Monopterus albus) and Cockle (Anadara granosa). All fish and shellfish were purchased from local fish market in Kuantan city. All samples of each species were mixed and divided into two groups based on random selection. Each group were again divided into 3 sub-groups which were considered as replications. The first group were kept uncooked. The second group were fried in a beaker of 400 mL palm cooking oil capacity at a temperature approximately of 180 degrees C for a 15 min period. Both raw and fried samples were analysed following standard methods to determine protein, lipid, ash, moisture, carbohydrate, Cd, Cu, Mn and Zn contents. Results showed that protein content was higher in Indian mackerel and eel than cockle while overall Cd, Cu, Mn and Zn contents were higher in cockle than Indian mackerel and eel. Therefore, fish is better than shellfish in the nutritional point of view. Fried fish and shellfish had very high fat content. Therefore, frying cannot be recommended to prepare a healthy diet. More research is needed including all cooking methods of fish to know the nutritional changes by each cooking method. Fish contains many important fatty acids and amino acids which might be lost during frying. Therefore, future study should include the effects of different cooking methods on amino acids and fatty acids compositions of fish and shellfish.

Hazardous effects of fried potato chips on the development of retina in albino rats.

PubMed

El-Sayyad, Hassan I; Sakr, Saber A; Badawy, Gamal M; Afify, Hanaa S

2011-08-01

To evaluate the hazardous effects of fried potato chips upon the retina of two developmental stages of the albino rats aged 7 and 14 days from parturition. PREGNANT RATS WERE ARRANGED INTO TWO GROUPS: control pregnant rats and consequently their delivered newborns until reaching 7 and 14 days old from parturition and fried potato chips group in which pregnant rats at the 6th day of gestation maintained on diet formed of fried potato chips supplied from the market mixed with standard diet at a concentration of 50% per each till 7 and 14 post-partum. Three fold integrated approaches were adopted, namely, histological, ultrastructural and proteomic analysis. Histological examination of the retina of the experimental offsprings revealed many histopathological changes, including massive degeneration, vacuolization and cell loss in the ganglion cell layer, as well as general reduction in retinal size. At the ultrastructural level, the retina of experimental offsprings exhibited number of deformities, including ill differentiated and degenerated nuclear layer, malformed and vacuolated pigment epithelium with vesiculated and fragmented rough endoplasmic reticulum, degenerated outer segment of photoreceptors, as well as swollen choriocapillaris and loss of neuronal cells. Proteomic analysis of retina of the two experimental developmental stages showed variations in the expressed proteins as a result of intoxication which illustrated the adverse toxic effects of fried potato chips upon the retina. It can be concluded that the effect of fried potato chips on the development of retina in rats may be due to the presence of acrylamide or its metabolite.

The development of a novel cooking method (alternate roasting with its own fat) for chicken to improve nutritional value.

PubMed

Kim, J H; Park, H G; Kim, J H; Jung, H; Kim, J K; Oh, S S; Shin, D H; Lim, E J; Kim, Y J

2008-05-01

The goal of this study was to develop a novel cooking method for fried meat products, to improve their nutritional value, and to provide superior taste and texture. We used the fat derived from each individual meat source during radiant heat roasting (alternate roasting with its own fat: AROF) without deep-fat frying (DFF), first without any air flow and subsequently with an exposure to air flow. We then compared these roasted chicken samples to breaded fried chicken samples that were deep-fat fried in 3 types of fat: soybean oil (SB), partially hydrogenated soybean oil (PSB), and lard. The final fat contents of both the skin and lean parts of the AROF samples of chicken were less than half of those of the DFF groups. The total trans-fatty acids (TFA) contents were significantly lower in the AROF samples compared to the DFF samples. The cholesterol levels of the samples did not show any significant differences among the tested groups, except for the sample fried in lard, which was significantly higher. Moreover, the sensory evaluation results showed that the crispy texture of the AROF samples was not significantly different from that of the DFF samples (P < 0.05); the AROF samples had higher scores for the characteristic fried flavor and for overall acceptability (P < 0.05). This study shows the potential value of products prepared by AROF, which can successfully replace DFF methods used for chicken and other meat products and improve their nutritional value.

Socio-demographic and lifestyle determinants of dietary patterns in French-speaking Switzerland, 2009-2012.

PubMed

Marques-Vidal, Pedro; Waeber, Gérard; Vollenweider, Peter; Guessous, Idris

2018-01-12

Food intake is a complex behaviour which can be assessed using dietary patterns. Our aim was to characterize dietary patterns and associated factors in French-speaking Switzerland. Cross-sectional study conducted between 2009 and 2012 in the city of Lausanne, Switzerland, including 4372 participants (54% women, 57.3 ± 10.3 years). Food consumption was assessed using a validated food frequency questionnaire. Dietary patterns were assessed by principal components analysis. Three patterns were identified: "Meat & fries"; "Fruits & Vegetables" and "Fatty & sugary". The "Meat & fries" pattern showed the strongest correlations with total and animal protein and cholesterol carbohydrates, dietary fibre and calcium. The "Fruits & Vegetables" pattern showed the strongest correlations with dietary fibre, carotene and vitamin D. The "Fatty & sugary" pattern showed the strongest correlations with total energy and saturated fat. On multivariate analysis, male gender, low educational level and sedentary status were positively associated with the "Meat & fries" and the "Fatty & sugary" patterns, and negatively associated with the "Fruits & Vegetables" pattern. Increasing age was inversely associated with the "Meat & fries" pattern; smoking status was inversely associated with the "Fruits & Vegetables" pattern. Being born in Portugal or Spain was positively associated with the "Meat & fries" and the "Fruits & Vegetables" patterns. Increasing body mass index was positively associated with the "Meat & fries" pattern and inversely associated with the "Fatty & sugary" pattern. Three dietary patterns, one healthy and two unhealthy, were identified in the Swiss population. Several associated modifiable behaviours were identified; the information on socio- demographic determinants allows targeting of the most vulnerable groups in the context of public health interventions.

Parents' alcohol use: gender differences in the impact of household and family chores.

PubMed

Kuntsche, Sandra; Knibbe, Ronald A; Gmel, Gerhard

2012-12-01

Social roles influence alcohol use. Nevertheless, little is known about how specific aspects of a given role, here parenthood, may influence alcohol use. The research questions for this study were the following: (i) are family-related indicators (FRI) linked to the alcohol use of mothers and fathers? and (ii) does the level of employment, i.e. full-time, part-time employment or unemployment, moderate the relationship between FRI and parental alcohol use? Survey data of 3217 parents aged 25-50 living in Switzerland. Mean comparisons and multiple regression models of annual frequency of drinking and risky single occasion drinking, quantity per day on FRI (age of the youngest child, number of children in the household, majority of child-care/household duties). Protective relationships between FRI and alcohol use were observed among mothers. In contrast, among fathers, detrimental associations between FRI and alcohol use were observed. Whereas maternal responsibilities in general had a protective effect on alcohol use, the number of children had a detrimental impact on the quantity of alcohol consumed per day when mothers were in paid employment. Among fathers, the correlations between age of the youngest child, number of children and frequency of drinking was moderated by the level of paid employment. The study showed that in Switzerland, a systematic negative relationship was more often found between FRI and women's drinking than men's. Evidence was found that maternal responsibilities per se may protect from alcohol use but can turn into a detrimental triangle if mothers are additionally in paid employment.

76 FR 65200 - Risk Assessment on Norovirus in Bivalve Molluscan Shellfish: Request for Comments and for...

Federal Register 2010, 2011, 2012, 2013, 2014

2011-10-20

..., eaten raw and cooked, including method of cooking (e.g., steaming, frying, or baking); 2. Distribution...., steaming, frying, or baking) for bivalve molluscan shellfish, by species; 4. Experimental data and models...

LEAP: Looking beyond pixels with continuous-space EstimAtion of Point sources

NASA Astrophysics Data System (ADS)

Pan, Hanjie; Simeoni, Matthieu; Hurley, Paul; Blu, Thierry; Vetterli, Martin

2017-12-01

Context. Two main classes of imaging algorithms have emerged in radio interferometry: the CLEAN algorithm and its multiple variants, and compressed-sensing inspired methods. They are both discrete in nature, and estimate source locations and intensities on a regular grid. For the traditional CLEAN-based imaging pipeline, the resolution power of the tool is limited by the width of the synthesized beam, which is inversely proportional to the largest baseline. The finite rate of innovation (FRI) framework is a robust method to find the locations of point-sources in a continuum without grid imposition. The continuous formulation makes the FRI recovery performance only dependent on the number of measurements and the number of sources in the sky. FRI can theoretically find sources below the perceived tool resolution. To date, FRI had never been tested in the extreme conditions inherent to radio astronomy: weak signal / high noise, huge data sets, large numbers of sources. Aims: The aims were (i) to adapt FRI to radio astronomy, (ii) verify it can recover sources in radio astronomy conditions with more accurate positioning than CLEAN, and possibly resolve some sources that would otherwise be missed, (iii) show that sources can be found using less data than would otherwise be required to find them, and (iv) show that FRI does not lead to an augmented rate of false positives. Methods: We implemented a continuous domain sparse reconstruction algorithm in Python. The angular resolution performance of the new algorithm was assessed under simulation, and with visibility measurements from the LOFAR telescope. Existing catalogs were used to confirm the existence of sources. Results: We adapted the FRI framework to radio interferometry, and showed that it is possible to determine accurate off-grid point-source locations and their corresponding intensities. In addition, FRI-based sparse reconstruction required less integration time and smaller baselines to reach a comparable reconstruction quality compared to a conventional method. The achieved angular resolution is higher than the perceived instrument resolution, and very close sources can be reliably distinguished. The proposed approach has cubic complexity in the total number (typically around a few thousand) of uniform Fourier data of the sky image estimated from the reconstruction. It is also demonstrated that the method is robust to the presence of extended-sources, and that false-positives can be addressed by choosing an adequate model order to match the noise level.

Multiscale multiphysics and multidomain models—Flexibility and rigidity

PubMed Central

Xia, Kelin; Opron, Kristopher; Wei, Guo-Wei

2013-01-01

The emerging complexity of large macromolecules has led to challenges in their full scale theoretical description and computer simulation. Multiscale multiphysics and multidomain models have been introduced to reduce the number of degrees of freedom while maintaining modeling accuracy and achieving computational efficiency. A total energy functional is constructed to put energies for polar and nonpolar solvation, chemical potential, fluid flow, molecular mechanics, and elastic dynamics on an equal footing. The variational principle is utilized to derive coupled governing equations for the above mentioned multiphysical descriptions. Among these governing equations is the Poisson-Boltzmann equation which describes continuum electrostatics with atomic charges. The present work introduces the theory of continuum elasticity with atomic rigidity (CEWAR). The essence of CEWAR is to formulate the shear modulus as a continuous function of atomic rigidity. As a result, the dynamics complexity of a macromolecular system is separated from its static complexity so that the more time-consuming dynamics is handled with continuum elasticity theory, while the less time-consuming static analysis is pursued with atomic approaches. We propose a simple method, flexibility-rigidity index (FRI), to analyze macromolecular flexibility and rigidity in atomic detail. The construction of FRI relies on the fundamental assumption that protein functions, such as flexibility, rigidity, and energy, are entirely determined by the structure of the protein and its environment, although the structure is in turn determined by all the interactions. As such, the FRI measures the topological connectivity of protein atoms or residues and characterizes the geometric compactness of the protein structure. As a consequence, the FRI does not resort to the interaction Hamiltonian and bypasses matrix diagonalization, which underpins most other flexibility analysis methods. FRI's computational complexity is of \\documentclass[12pt]{minimal}\\begin{document}${\\cal O}(N^2)$\\end{document}O(N2) at most, where N is the number of atoms or residues, in contrast to \\documentclass[12pt]{minimal}\\begin{document}${\\cal O}(N^3)$\\end{document}O(N3) for Hamiltonian based methods. We demonstrate that the proposed FRI gives rise to accurate prediction of protein B-Factor for a set of 263 proteins. We show that a parameter free FRI is able to achieve about 95% accuracy of the parameter optimized FRI. An interpolation algorithm is developed to construct continuous atomic flexibility functions for visualization and use with CEWAR. PMID:24320318

Multiscale multiphysics and multidomain models—Flexibility and rigidity

DOE Office of Scientific and Technical Information (OSTI.GOV)

Xia, Kelin; Opron, Kristopher; Wei, Guo-Wei, E-mail: wei@math.msu.edu

The emerging complexity of large macromolecules has led to challenges in their full scale theoretical description and computer simulation. Multiscale multiphysics and multidomain models have been introduced to reduce the number of degrees of freedom while maintaining modeling accuracy and achieving computational efficiency. A total energy functional is constructed to put energies for polar and nonpolar solvation, chemical potential, fluid flow, molecular mechanics, and elastic dynamics on an equal footing. The variational principle is utilized to derive coupled governing equations for the above mentioned multiphysical descriptions. Among these governing equations is the Poisson-Boltzmann equation which describes continuum electrostatics with atomicmore » charges. The present work introduces the theory of continuum elasticity with atomic rigidity (CEWAR). The essence of CEWAR is to formulate the shear modulus as a continuous function of atomic rigidity. As a result, the dynamics complexity of a macromolecular system is separated from its static complexity so that the more time-consuming dynamics is handled with continuum elasticity theory, while the less time-consuming static analysis is pursued with atomic approaches. We propose a simple method, flexibility-rigidity index (FRI), to analyze macromolecular flexibility and rigidity in atomic detail. The construction of FRI relies on the fundamental assumption that protein functions, such as flexibility, rigidity, and energy, are entirely determined by the structure of the protein and its environment, although the structure is in turn determined by all the interactions. As such, the FRI measures the topological connectivity of protein atoms or residues and characterizes the geometric compactness of the protein structure. As a consequence, the FRI does not resort to the interaction Hamiltonian and bypasses matrix diagonalization, which underpins most other flexibility analysis methods. FRI's computational complexity is of O(N{sup 2}) at most, where N is the number of atoms or residues, in contrast to O(N{sup 3}) for Hamiltonian based methods. We demonstrate that the proposed FRI gives rise to accurate prediction of protein B-Factor for a set of 263 proteins. We show that a parameter free FRI is able to achieve about 95% accuracy of the parameter optimized FRI. An interpolation algorithm is developed to construct continuous atomic flexibility functions for visualization and use with CEWAR.« less

Spawning habitat and behavior of Gila trout, a rare salmonid of the southwestern United States

DOE Office of Scientific and Technical Information (OSTI.GOV)

Rinne, J.N.

1980-01-01

The spawning season of Gila trout, Salmo gilae Miller, in three streams in the Gila National Forest, New Mexico, began in early April at the lowest elevation and continued through June at the highest elevation. Water temperature and stream flow interacted to induce spawning; however, the former was more important. Spawning commenced at water temperatures near 8 C. Redds were normally in 6 to 15 cm deep water, about a quarter of the stream width from one bank and within 5 m of cover. The substrate was predominantly gravel and small pebble (0.2 to 3.8 cm). Spawning fish selected reddmore » sites based on depth of water and substrate rather than on water velocity. Redds ranged in area from less than 0.1 m/sup 2/ to nearly 2.0 m/sup 2/ and averaged 3 to 4 cm in structural depth. Normally a single fish or a pair of fish occupied a redd, but occupancy by three to four fish was common. Most spawning activity occurred between 1300 and 1600 hours. Fry (15 to 20 mm long) emerged in 8 to 10 weeks and inhibited riffle areas. Absence of fry from pools occupied by adults indicated that cannibalism may occur.« less

12 CFR 702.105 - Weighted-average life of investments.

Code of Federal Regulations, 2011 CFR

2011-01-01

... 12 Banks and Banking 6 2011-01-01 2011-01-01 false Weighted-average life of investments. 702.105... PROMPT CORRECTIVE ACTION Net Worth Classification § 702.105 Weighted-average life of investments. Except as provided below (Table 3), the weighted-average life of an investment for purposes of §§ 702.106(c...

12 CFR 702.105 - Weighted-average life of investments.

Code of Federal Regulations, 2010 CFR

2010-01-01

... 12 Banks and Banking 6 2010-01-01 2010-01-01 false Weighted-average life of investments. 702.105... PROMPT CORRECTIVE ACTION Net Worth Classification § 702.105 Weighted-average life of investments. Except as provided below (Table 3), the weighted-average life of an investment for purposes of §§ 702.106(c...

12 CFR 702.105 - Weighted-average life of investments.

Code of Federal Regulations, 2014 CFR

2014-01-01

... 12 Banks and Banking 7 2014-01-01 2014-01-01 false Weighted-average life of investments. 702.105... PROMPT CORRECTIVE ACTION Net Worth Classification § 702.105 Weighted-average life of investments. Except as provided below (Table 3), the weighted-average life of an investment for purposes of §§ 702.106(c...

12 CFR 702.105 - Weighted-average life of investments.

Code of Federal Regulations, 2013 CFR

2013-01-01

... 12 Banks and Banking 7 2013-01-01 2013-01-01 false Weighted-average life of investments. 702.105... PROMPT CORRECTIVE ACTION Net Worth Classification § 702.105 Weighted-average life of investments. Except as provided below (Table 3), the weighted-average life of an investment for purposes of §§ 702.106(c...

12 CFR 702.105 - Weighted-average life of investments.

Code of Federal Regulations, 2012 CFR

2012-01-01

... 12 Banks and Banking 7 2012-01-01 2012-01-01 false Weighted-average life of investments. 702.105... PROMPT CORRECTIVE ACTION Net Worth Classification § 702.105 Weighted-average life of investments. Except as provided below (Table 3), the weighted-average life of an investment for purposes of §§ 702.106(c...

Self-efficacy and dietary fat reduction behaviors in obese African-American and white mothers.

PubMed

Chang, Mei-Wei; Brown, Roger L; Baumann, Linda J; Nitzke, Susan A

2008-05-01

This study examined the influence of weight management and education on five types of fat reduction behaviors mediated through three task-specific domains of self-efficacy among young, low-income obese African-American and white mothers. It also investigated interaction of race with the relationships between weight management, education, self-efficacy, and fat reduction behaviors. A sample of obese African-American and white mothers was recruited from the Special Supplemental Nutrition Program for Women, Infants, and Children (WIC) in Wisconsin. Participants reported their weight management status, education, self-efficacy for eating low-fat food, and fat reduction behaviors. For both racial groups, weight management status predicted low-fat food substitution and meat modification behaviors; education predicted meat modification behavior. Three task-specific domains of self-efficacy (negative mood, positive mood, and food availability) predicted different types of fat reduction behaviors and differed by race. Weight management influenced behaviors of low-fat food substitution, meat modification, and fried-food avoidance, mediated partially through self-efficacies of negative mood (African Americans), positive mood (African Americans, whites), and food availability (African Americans). Race affected the relationships between weight management, education, three task-specific domains of self-efficacy, and five types of fat reduction behaviors. Self-efficacies operated differentially for African Americans and whites. Thus, strategies to address specific fat reduction behaviors have the potential to be more effective when tailored to specific individual characteristics such as racial background, history of weight management strategies and task-specific domains of self-efficacy.

Weight loss in the first month post-gastroplasty following diet progression with introduction of solid food three weeks after surgery.

PubMed

Andrade, Camila Garcia da Costa; Lobo, Amanda

2014-01-01

Bariatric surgery is an effective tool in treating severe obesity. It provides significant weight loss in morbidly obese people accompanied by improvement in comorbidities and quality of life. To investigate the weight loss outcomes in the first month after bariatric surgery after introduction of solids three weeks postoperatively. Thirty-two charts of patients who underwent bariatric surgery were analyzed at a private nutritional clinic in São Sebastião do Paraíso, MG, Brazil; 93,75% of the subjects underwent Roux-en-Y gastric bypass, and 6,25% vertical gastrectomy. The subjects were 16 to 60 years. A body mass index of 30 to 69 Kg/m2 was obtained. Patients were instructed to eat small amounts several times a day, eat slowly, chew foods thoroughly, substitute sugar for sweetener, stop drinking gassy beverages, set the utensils down in between meals, drink only in between meals, avoid processed condiments and fried and greasy foods. In the first month after surgery, the mean weight loss was 9,7% and the percentage of excess weight loss was 23,9%. It was found that there was significant statistical difference in relation to initial and final weight (p=0,00; p<0,05). This protocol provides more freedom of choice in health care once one does not have to go on food intake modifications for more than three weeks; more nutritional guidelines is followed and prospective weight loss is presented.

Reduce darkening of chips and fries

USDA-ARS?s Scientific Manuscript database

Senescent sweetening is a genetically programmed, developmental response of potatoes that results in an accumulation of sucrose, glucose and fructose during the late storage period. Senescent sweetening is inevitable and irreversible, and thus limits the duration of storage for chip and fry processi...

Occurrence of heterocyclic amines in cooked meat products.

PubMed

Puangsombat, Kanithaporn; Gadgil, Priyadarshini; Houser, Terry A; Hunt, Melvin C; Smith, J Scott

2012-03-01

Heterocyclic amines (HCAs), potent mutagens and a risk factor for human cancers, are produced in meats cooked at high temperature. The aim of this study was to determine the HCA content in cooked meat products (beef, chicken, pork, fish) prepared by various cooking methods (pan frying, oven broiling, and oven baking at 170 to 230°C) that are preferred by U.S. meat consumers. The primary HCAs in these samples were PhIP (2-amino-1-methyl-6-phenylimidazo [4,5-b]pyridine) (1.49-10.89ng/g), MeIQx (2-amino-3,8-dimethylimidazo [4,5-f]quinoxaline) (not detected-4.0ng/g), and DiMeIQx (2-amino-3,4,8-trimethyl-imidazo [4,5-f]quinoxaline) (not detected-3.57ng/g). Type and content of HCAs in cooked meat samples were highly dependent on cooking conditions. The total HCA content in well-done meat was 3.5 times higher than that of medium-rare meat. Fried pork (13.91ng/g) had higher levels of total HCAs than fried beef (8.92ng/g) and fried chicken (7.00ng/g). Among the samples, fried bacon contained the highest total HCA content (17.59ng/g). Copyright © 2011 Elsevier Ltd. All rights reserved.

The "Fetal Reserve Index": Re-Engineering the Interpretation and Responses to Fetal Heart Rate Patterns.

PubMed

Eden, Robert D; Evans, Mark I; Evans, Shara M; Schifrin, Barry S

2018-01-01

Electronic fetal monitoring (EFM) correlates poorly with neonatal outcome. We present a new metric: the "Fetal Reserve Index" (FRI), formally incorporating EFM with maternal, obstetrical, fetal risk factors, and excessive uterine activity for assessment of risk for cerebral palsy (CP). We performed a retrospective, case-control series of 50 term CP cases with apparent intrapartum neurological injury and 200 controls. All were deemed neurologically normal on admission. We compared the FRI against ACOG Category (I-III) system and long-term outcome parameters against ACOG monograph (NEACP) requirements for labor-induced fetal neurological injury. Abnormal FRI's identified 100% of CP cases and did so hours before injury. ACOG Category III identified only 44% and much later. Retrospective ACOG monograph criteria were found in at most 30% of intrapartum-acquired CP patients; only 27% had umbilical or neonatal pH <7.0. In this initial, retrospective trial, an abnormal FRI identified all cases of labor-related neurological injury more reliably and earlier than Category III, which may allow fetal therapy by intrauterine resuscitation. The combination of traditional EFM with maternal, obstetrical, and fetal risk factors creating the FRI performed much better as a screening test than EFM alone. Our quantified screening system needs further evaluation in prospective trials. © 2017 S. Karger AG, Basel.

Engineering and biotechnological aspects for the manufacturing of high quality fried potato products.

PubMed

Reimerdes, Ernst H; Franke, Knut

2006-04-01

Fried potato products have become very popular foods over the last decades. High quality standards have been established for these products by the food industry including uniform brown color and crispness. During frying, Maillard reactions takes place which contribute to color and taste development in these products. However, safety aspects are also influenced by these reactions, e.g., acrylamide formation. Maintaining high safety standards as well as the expected quality requires systematic research based on an integrated approach including all relevant variables, e.g., raw material properties, processing conditions and equipment concepts. Selected results of these investigations are presented and discussed, regarding influence of composition, e.g., precursor levels for Maillard reactions, treatment of raw materials and addition of reactants to frying fat. It has been demonstrated that a combined treatment of the potato sticks by coating of product surfaces and partial pre-drying can be successfully applied to produce well-browned French fries with lower acrylamide contents. Reductions up to 75% could be reached compared to samples without treatment. Furthermore, addition of a water/oil emulsion containing glutamine in the aqueous phase has been shown to influence Maillard reactions at the product surface, resulting in lower acrylamide contents at the same state of browning.

Surficial substrates and bathymetry of five historical lake trout spawning reefs in near-shore waters of the Great Lakes

USGS Publications Warehouse

Edsall, Thomas A.; Brown, Charles L.; Kennedy, Gregory W.; French, John R. P.

1992-01-01

The reestablishment of self-sustaining stocks of lake trout (Salvelinus namaycush) in the lower four Great Lakes has been substantially impeded because planted fish do not produce enough progeny that survive and reproduce. The causes for this failure are unknown, but many historical spawning sites of lake trout have been degraded by human activities and can no longer produce viable swim-up fry. In this study, we used side-scan sonar and an underwater video camera to survey, map, and evaluate the sustainability of one reef in each of the five Great Lakes for lake trout spawning and fry production. At four of the reef sites, we found good-to-excellent substrate for spawning and fry production by the shallow-water strains of lake trout that are now being planted. These substrates were in water 6-22 m deep and were composed largely of rounded or angular rubble and cobble. Interstitial spaces in these substrates were 20 cm or deeper and would protect naturally spawned eggs and fry from predators, ice scour, and buffeting by waves and currents. Subsequent studies of egg survival by other researchers confirmed our evaluation that the best substrates at two of these sites still have the potential to produce viable swim-up fry.

Formation of trans fats during food preparation.

PubMed

Przybylski, Oman; Aladedunye, Felix A

2012-01-01

An investigation was completed to determine how typical cooking procedures used in food preparation, such as baking and stir-frying, affect trans fats formation. Canola oil was used as the main fat ingredient. Zucchini cake and gingersnap cookies were baked at 180o C and 200o C, while stir-fried chicken was prepared at 200o C and 275o C. The lipids from the food were extracted following the Folch procedure, and analyzed for trans fatty acids according to ISO official method 15304. Minimal changes were observed in the amount of trans fats during baking. Application of extreme temperatures during baking, which caused carbonization of the outer layer of products, yielded an insignificant increase in the amount of trans isomers. As with baking, stir-frying did not result in significant isomerization of the fatty acids, even when the oil was heated to 275o C and smoking heavily before the food was placed in it. Irrespective of the cooking procedure, linolenic acid was the most prone to isomerization with the highest amount of trans isomers formation. Baking and stir-frying at normal and/or extreme temperatures do not significantly affect the amounts of trans fats. Likewise, heating oil to the smoking point during stir-frying may decrease the amount of polyunsaturated fatty acids because of oxidative degradation.

[Centrocestus formosanus (Opisthorchiida: Heterophyidae) as a cause of death in gray tilapia fry Oreochromis niloticus (Perciforme: Cichlidae) in the dry Pacific of Costa Rica].

PubMed

Arguedas Cortés, Donald; Dolz, Gaby; Romero Zúñiga, Juan J; Jiménez Rocha, Ana E; León Alán, Dennis

2010-12-01

Centrocestusformosanus is a zoonotic trematode from Asia and has been mainly associated as cause of death of cultured fish. To identify pathogen trematode species in tilapia fry (Oreochromis niloticus) and to determine mollusks hosting these parasites, freshwater mollusks were collected from tilapia cultured ponds and experimental infections were carried out with tilapia fries and different mollusk species. A total of 907 freshwater mollusks were obtained from tilapia ponds and were identified to species level, four gastropods and one bivalve were determined: Melania tuberculata, Melanoides turricula, Pomacea flagellata, Haitia cubensis and Anodontiles luteola. For the first time, the presence of M. turricula and H. cubensis are reported in Costa Rica. Seven morphotypes of cercariae (Xifiodiocercaria, Equinostoma, Oftalmocercaria, Parapleurolofocercus, Cistocerca, Furcocercaria and Leptocercaria) parasitizing all five species of mollusks were found, all of distome type. Experimental exposure of tilapia fry to M. tuberculata demonstrated that the parapleurolofocercus morphotype found in the mollusk is in accordance with the finding of C. formosanus in tilapia fry. An abundance and mean intensity of 1018-1027 digeneans per gill in each exposed fish was determined. Centrocestus formosanus is reported for the first time in Costa Rica, for which the primary and secondary intermediate hosts were also determined.

Air quality impacts from prescribed forest fires under different management practices.

PubMed

Tian, Di; Wang, Yuhang; Bergin, Michelle; Hu, Yongtao; Liu, Yongqiang; Russell, Armistead G

2008-04-15

Large amounts of air pollutants are emitted during prescribed forest fires. Such emissions and corresponding air quality impacts can be modulated by different forest management practices. The impacts of changing burning seasons and frequencies and of controlling emissions during smoldering on regional air quality in Georgia are quantified using source-oriented air quality modeling, with modified emissions from prescribed fires reflecting effects of each practice. Equivalent fires in the spring and winter are found to have a greater impact on PM2.5 than those in summer, though ozone impacts are larger from spring and summer fires. If prescribed fires are less frequent more biofuel is burnt in each fire, leading to larger emissions and air quality impacts per fire. For example, emissions from a fire with a 5-year fire return interval (FRI) are 72% larger than those from a fire of the same acreage with a 2-year FRI. However, corresponding long-term regional impacts are reduced with the longer FRI since the annual burned area is reduced. Total emissions for fires in Georgia with a 5-year FRI are 32% less than those with a 2-year FRI. Smoldering emissions can lead to approximately 1.0 or 1.9 microg/m3 of PM2.5 in the Atlanta PM2.5 nonattainment area during March 2002.

Gastric emptying of solids is markedly delayed when meals are fried.

PubMed

Benini, L; Brighenti, F; Castellani, G; Brentegani, M T; Casiraghi, M C; Ruzzenente, O; Sembenini, C; Pellegrini, N; Caliari, S; Porrini, M

1994-11-01

We studied the effect of heat-treated fats on gastric emptying. Eight healthy asymptomatic volunteers (five males; age 28-41 years) ate on different days and in random order two meals identical in contents (pasta, tomato, beef, olive oil, carrots, orange, water; 870 kcal males, 700 kcal females; 47% of calories from carbohydrate, 36% from fat, 17% from protein), but cooked differently (fats fried or not). Ultrasound measurement of antral diameters was used to calculate basal antral section, its maximal dilation after the meal, the time necessary for total emptying, and the percent retention at hourly intervals. No difference was found in basal and maximal antral diameters after the two meals. On the contrary, total gastric emptying was significantly delayed after the fried meal [317.1 (24.12) vs 226.7 (18.4) min, mean (1 SEM); P < 0.002]. A significantly greater percentage of maximal antral distension was still present between 120 and 240 min after the fried meal. The glycemic response and hunger feeling were the same after the two meals, whereas there was a longer persistence of satiety and epigastric fullness after the fried meal. In conclusion, gastric emptying can be influenced not only by the meal content, but also by the way it is cooked.

26 CFR 1.989(b)-1 - Definition of weighted average exchange rate.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 26 Internal Revenue 10 2010-04-01 2010-04-01 false Definition of weighted average exchange rate. 1... (CONTINUED) INCOME TAX (CONTINUED) INCOME TAXES Export Trade Corporations § 1.989(b)-1 Definition of weighted average exchange rate. For purposes of section 989(b)(3) and (4), the term “weighted average exchange rate...

[Contents of general flavonoides in Epimedium acuminatum Franch. and its differently-processed products].

PubMed

Chen, H L; Wang, J K; Zhang, L L; Wu, Z Y

2000-04-01

Determining and comparing the contents of general flavonoides in four kinds of differently-processed products of Epimedium acuminatum. Determining the contents by ultraviolet spectrophotometry. The contents were found in the following seguence: unprocessed product, clearly-fried product, alcohol-broiled product, salt-broiled product, sheep-fat-broiled product. The average recovery rate was 96.01%, with a 0.74% RSD(n = 5). Heating causes the contents of general flavonoides in the processed products to decrease. These processed products are still often used in clinical treatment, for the reason that the adjuvant features certain coordinating and promoting functions. The study is to be pursued further.

Comparison of sodium acid sulfate to citric acid to inhibit browning of fresh-cut potatoes.

PubMed

Calder, Beth L; Kash, Emily A; Davis-Dentici, Katherine; Bushway, Alfred A

2011-04-01

Sodium acid sulfate (SAS) dip treatments were evaluated against a distilled water control and citric acid (CA) to compare its effectiveness in reducing enzymatic browning of raw, French-fry cut potatoes. Two separate studies were conducted with dip concentrations ranging from 0%, 1%, and 3% in experiment 1 to 0%, 2%, and 2.5% in experiment 2 to determine optimal dip concentrations. Russet Burbank potatoes were peeled, sliced, and dipped for 1 min and stored at 3 °C. Color, texture, fry surface pH, and microbiological analyses were conducted on days 0, 7, and 14. The 3% SAS- and CA-treated samples had significantly (p<0.0001) lower pH levels on fry surfaces than all other treatments. Both acidulants had significantly (p≤0.05) lower aerobic plate counts compared to controls in both studies by day 7. However, SAS appeared to be the most effective at the 3% level in maintaining a light fry color up to day 14 and had the highest L-values than all other treatments. The 3% SAS-treated fry slices appeared to have the least change in textural properties over storage time, having a significantly (p=0.0002) higher force value (kg force [kgf]) than the other treatments during experiment 1, without any signs of case-hardening that appeared in the control and CA-treated samples. SAS was just as comparable to CA in reducing surface fry pH and also lowering microbial counts over storage time. According to the results, SAS may be another viable acidulant to be utilized in the fresh-cut fruit and vegetable industry.

Biochemistry and metabolism of lake trout: laboratory and field studies on the effects of contaminants

USGS Publications Warehouse

Passino, Dora R. May

1981-01-01

To evaluate the effects of ambient and higher concentrations of PCB's (Aroclor 1254) and DDE in food and water on fry of lake trout (Salvelinus namaycush) from Lake Michigan, I measured several biochemical indicators of stress in exposed and unexposed (control) fry. No differences between treatments were observed in oxygen consumption rates or lactate concentrations of unexercised fry, but apparent differences in specific swimming speed and lactate response in fry that swam to exhaustion suggested that exposed fry had lower stamina. Observed differences between biochemical profiles of 1-day-old sac fry reared from eggs originating from lake trout collected off Saugatuck and those originating from eggs of brood stock at the Marquette (Michigan) hatchery may have been caused by organochlorine contamination or by genetic and dietary differences between the parental stocks. Activity of the enzyme allantoinase was measured in juvenile and adult lake trout as an indicator of sublethal effects of Great Lakes contaminants. The 50% inhibition of allantoinase in vitro occurred at 6.0 mg/L Cu++, 6.7 mg/L Cd++, 34 mg/L Hg++, and 52 mg/L Pb++. Allantoinase was not affected by in vitro exposure to PCB's up to 7 μg/g, or DDE or DDT up to 10 μg/g; however, in vivo exposure resulting in 2.6 μg/g PCB's in the whole fish activated allantoinase slightly (10% significance level). Allantoinase activity was negatively correlated with total length for fish from Lake Michigan but not for fish from Lake Superior or from laboratory stocks. Mercury, PCB's, and DDT, possibly acting in combination with each other and with additional contaminants, may be the cause of the negative correlation of allantoinase activity with size in Lake Michigan lake trout.

Mutagens from the cooking of food. II. Survey by Ames/Salmonella test of mutagen formation in the major protein-rich foods of the American diet.

PubMed

Bjeldanes, L F; Morris, M M; Felton, J S; Healy, S; Stuermer, D; Berry, P; Timourian, H; Hatch, F T

1982-08-01

The formation of mutagens in the major cooked protein-rich foods in the US diet was studied in the Ames Salmonella typhimurium test. The nine protein-rich foods most commonly eaten in the USA--ground beef, beef steak, eggs, pork chops, fried chicken, pot-roasted beef, ham, roast beef and bacon--were examined for their mutagenicity towards S. typhimurium TA1538 after normal 'household' cooking (deep frying, griddle/pan frying, baking/roasting, broiling, stewing, braising or boiling of 100-475 degrees C). Well-done fried ground beef, beef steak, ham pork chops and bacon showed significant mutagen formation. For chicken and beef steak high-temperature broiling produced the most mutagenicity, followed by baking/roasting and frying. Stewing, braising and deep frying produced little mutagen. Eggs and egg products produced mutagens only after cooking at high temperatures (the yolk to a greater extent than the white). Commercially cooked hamburgers showed a wide range of mutagenic activity. We conclude that mutagen formation following cooking of protein-containing foods is a complex function of food type, cooking time and cooking temperature. It seems clear that all the major protein-rich foods if cooked to a well-done state on the griddle (eggs only at temperatures above 225 degrees C) or by broiling will contain mutagens detectable by the Ames/Salmonella assay. This survey is a step towards determining whether any human health hazard results from cooking protein-rich foods. Further testing in both short- and long-term genotoxicity bioassays and carcinogenesis assays are needed before any human risk extrapolations can be made.

Examining Contextual Influences on Fall-Related Injuries Among Older Adults for Population Health Management.

PubMed

Hoffman, Geoffrey J; Rodriguez, Hector P

2015-12-01

The objectives were to assess the associations between fall-related injuries (FRIs) treated in the emergency department (ED) among older adults in California and contextual county-level physical, social, and economic characteristics, and to assess how county-level economic conditions are associated with FRIs when controlling for other county-level factors. Data from 2008 California ED discharge, Medicare Impact File, and County Health Rankings were used. Random effects logistic regression models estimated contextual associations between county-level factors representing economic conditions, the built environment, community safety, access to care, and obesity with patient-level FRI treatment among 1,712,409 older adults, controlling for patient-level and hospital-level characteristics. Patient-level predictors of FRI treatment were consistent with previous studies not accounting for contextual associations. Larger and rural hospitals had higher odds of FRI treatment, while teaching and safety net hospitals had lower odds. Better county economic conditions were associated with greater odds (ß=0.73, P=0.001) and higher county-level obesity were associated with lower odds (ß=-0.37, P=0.004), but safer built environments (ß=-0.31, P=0.38) were not associated with FRI treatment. The magnitude of association between county-level economic conditions and FRI treatment attenuated with the inclusion of county-level obesity rates. FRI treatment was most strongly and consistently related to more favorable county economic conditions, suggesting differences in treatment or preferences for treatment for FRIs among older individuals in communities of varying resource levels. Using population health data on FRIs, policy makers may be able to remove barriers unique to local contexts when implementing falls prevention educational programs and built environment modifications.

Examining Contextual Influences on Fall-Related Injuries Among Older Adults for Population Health Management

PubMed Central

Rodriguez, Hector P.

2015-01-01

Abstract The objectives were to assess the associations between fall-related injuries (FRIs) treated in the emergency department (ED) among older adults in California and contextual county-level physical, social, and economic characteristics, and to assess how county-level economic conditions are associated with FRIs when controlling for other county-level factors. Data from 2008 California ED discharge, Medicare Impact File, and County Health Rankings were used. Random effects logistic regression models estimated contextual associations between county-level factors representing economic conditions, the built environment, community safety, access to care, and obesity with patient-level FRI treatment among 1,712,409 older adults, controlling for patient-level and hospital-level characteristics. Patient-level predictors of FRI treatment were consistent with previous studies not accounting for contextual associations. Larger and rural hospitals had higher odds of FRI treatment, while teaching and safety net hospitals had lower odds. Better county economic conditions were associated with greater odds (ß=0.73, P=0.001) and higher county-level obesity were associated with lower odds (ß=−0.37, P=0.004), but safer built environments (ß=−0.31, P=0.38) were not associated with FRI treatment. The magnitude of association between county-level economic conditions and FRI treatment attenuated with the inclusion of county-level obesity rates. FRI treatment was most strongly and consistently related to more favorable county economic conditions, suggesting differences in treatment or preferences for treatment for FRIs among older individuals in communities of varying resource levels. Using population health data on FRIs, policy makers may be able to remove barriers unique to local contexts when implementing falls prevention educational programs and built environment modifications. (Population Health Management 2015;18:437–448) PMID:25919228

Chemical characterization and antioxidant activities comparison in fresh, dried, stir-frying and carbonized ginger.

PubMed

Li, Yuxin; Hong, Yan; Han, Yanquan; Wang, Yongzhong; Xia, Lunzhu

2016-02-01

Ginger (Zingiber officinale Rosc.) is a common dietary adjunct that contributes to the taste and flavor of foods, and is also an important Traditional Chinese medicine (TCM). Different processing methods can produce different processed gingers with dissimilar chemical constituents and pharmacological activities. In this study, an ultra-performance liquid chromatography/quadrupole-time-of-flight mass spectrometry (UPLC/QTOF-MS) was applied to identify the complicated components from fresh, dried, stir-frying and carbonized ginger extracts. All of the 27 compounds were identified from four kinds of ginger samples (fresh, dried, stir-frying and carbonized ginger). Five main constituents (zingerone, 6-gingerol, 8-gingerol, 6-shogaol and 10-gingerol) in these four kinds of ginger sample extracts were simultaneously determined by UPLC-PDA. Meanwhile, the antioxidant effect of fresh, dried, stir-frying and carbonized gingers were evaluated by three assays (2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2'-azinobis(3-ethylbenzthiazolinesulfonic acid) diammonium salt (ABTS), and ferric reducing antioxidant power (FRAP)). The results demonstrated that antioxidant activity of dried ginger was the highest, for its phenolic contents are 5.2-, 1.1- and 2.4-fold higher than that of fresh, stir-frying and carbonized ginger, respectively, the antioxidant activities' results indicated a similar tendency with phenolic contents: dried ginger>stir-frying ginger>fresh ginger>carbonized ginger. The processing contributed to the decreased concentration of gingerols and the increased levels of shogaols, which reducing the antioxidant effects in pace with processing. This study elucidated the relationship of the heating process with the constituents and antioxidant activity, and provided a guide for choosing different kinds of ginger samples on clinical application. Copyright © 2016 Elsevier B.V. All rights reserved.

Average Weighted Receiving Time of Weighted Tetrahedron Koch Networks

NASA Astrophysics Data System (ADS)

Dai, Meifeng; Zhang, Danping; Ye, Dandan; Zhang, Cheng; Li, Lei

2015-07-01

We introduce weighted tetrahedron Koch networks with infinite weight factors, which are generalization of finite ones. The term of weighted time is firstly defined in this literature. The mean weighted first-passing time (MWFPT) and the average weighted receiving time (AWRT) are defined by weighted time accordingly. We study the AWRT with weight-dependent walk. Results show that the AWRT for a nontrivial weight factor sequence grows sublinearly with the network order. To investigate the reason of sublinearity, the average receiving time (ART) for four cases are discussed.

Amino acids as antioxidants for frying oil

USDA-ARS?s Scientific Manuscript database

Amino acids, proteins and hydrolysates of proteins have been known to protect edible oils from oxidation. While amino acids and related materials have high potential as antioxidants for frying oil, effectiveness of each amino acid and mechanisms of their activities are not well understood yet. Propo...

7. Detail view north of stone wall and wood gate ...

Library of Congress Historic Buildings Survey, Historic Engineering Record, Historic Landscapes Survey

7. Detail view north of stone wall and wood gate between Ten Acre Lot (foreground) and Barn Meadow (background) with Joseph Fry Farm complex beyond - Joseph Fry Farm Landscape, 2153 South County Trail Road (U.S. Route 2), East Greenwich, Kent County, RI

4. Detail view north of stone wall opening between Five ...

Library of Congress Historic Buildings Survey, Historic Engineering Record, Historic Landscapes Survey

4. Detail view north of stone wall opening between Five Acre Lot (foreground) and Ten Acre Lot (background) with Joseph Fry Farm complex beyond - Joseph Fry Farm Landscape, 2153 South County Trail Road (U.S. Route 2), East Greenwich, Kent County, RI

Interim Report: Field Demonstration Of Permeable Reactive Barriers To Remove Dissolved Uranium From Groundwater, Fry Canyon, Utah

EPA Pesticide Factsheets

The Fry Canyon site in southeastern Utah was selected in 1996 as a long-term field demonstration site to assess the performance of selected permeable reactive barriers for the removal of uranium (U) from groundwater.

Chemical constituents of Sweetpotato genotypes in relation to textural characteristics of processed French fries

USDA-ARS?s Scientific Manuscript database

Sweetpotato French fries (SPFF) are growing in popularity but limited information is available on SPFF textural properties in relation to chemical composition. This study aimed to investigate the relationship between chemical components of different sweetpotato varieties and textural characteristics...

A Comparison of the Essential Amino Acid Content and the Retention Rate by Chicken Part according to Different Cooking Methods.

PubMed

Kim, Honggyun; Do, Hyun Wook; Chung, Heajung

2017-01-01

This study set out to identify the changes in the nutrient contents during the chicken cooking process as basic data for the establishment of a national health nutrition policy. Samples were produced using 3 chicken parts (wing, breast, and leg) and 7 cooking methods (boiling, pancooking, pan-frying, deep-frying, steaming, roasting, and microwaving), and the essential amino acid contents, principal components, and retention rates were analyzed. Weight loss was observed in all chicken parts with all cooking methods. The protein and essential amino acid contents of the chicken samples differed significantly according to the part and the cooking method ( p <0.01). The protein and essential amino acid contents (g/100 g) of raw and cooked chicken parts showed ranges of 16.81-32.36 and 0.44-2.45, respectively. The principal component analysis (PCA) clearly demonstrated that the cooking methods and chicken parts produced similar trends for the essential amino acid contents. The retention rates of the chicken parts varied with the cooking methods, yielding a minimum value of 83% for isoleucine in a roasted wing, 91% for protein in a steamed breast, and 77% for isoleucine and lysine in a roasted leg. Therefore, the protein and amino acid contents of the roasted breast were higher than those of the other cooked chicken parts.

A Comparison of the Essential Amino Acid Content and the Retention Rate by Chicken Part according to Different Cooking Methods

PubMed Central

Kim, Honggyun

2017-01-01

This study set out to identify the changes in the nutrient contents during the chicken cooking process as basic data for the establishment of a national health nutrition policy. Samples were produced using 3 chicken parts (wing, breast, and leg) and 7 cooking methods (boiling, pancooking, pan-frying, deep-frying, steaming, roasting, and microwaving), and the essential amino acid contents, principal components, and retention rates were analyzed. Weight loss was observed in all chicken parts with all cooking methods. The protein and essential amino acid contents of the chicken samples differed significantly according to the part and the cooking method (p<0.01). The protein and essential amino acid contents (g/100 g) of raw and cooked chicken parts showed ranges of 16.81-32.36 and 0.44-2.45, respectively. The principal component analysis (PCA) clearly demonstrated that the cooking methods and chicken parts produced similar trends for the essential amino acid contents. The retention rates of the chicken parts varied with the cooking methods, yielding a minimum value of 83% for isoleucine in a roasted wing, 91% for protein in a steamed breast, and 77% for isoleucine and lysine in a roasted leg. Therefore, the protein and amino acid contents of the roasted breast were higher than those of the other cooked chicken parts. PMID:29147085

Added versus accumulated sugars on color development and acrylamide formation in french-fried potato strips.

PubMed

Higley, Jeremy; Kim, Jong-Yea; Huber, Kerry C; Smith, Gordon

2012-09-05

Added (glucose addition) versus accumulated (in situ sugar development via cold-temperature storage) sugar treatments were investigated in relation to acrylamide formation within fried potato strips at standardized levels of finish-fried color (Agtron color scores ranged from 36 to 84). The added sugar treatment exhibited a relatively reduced rate of acrylamide formation and generally possessed a lower and less variable acrylamide content (61-1290 ng/g) than the accumulated sugar scheme (61-2191 ng/g). In a subsequent experiment, added fructose applied to strip surfaces via dipping prior to frying favored acrylamide formation over color development relative to added glucose, for which the reverse trend was observed. Thus, where acrylamide differences were noted between added and accumulated sugar treatments (given equivalent Agtron color scores), this result was likely aided by the relative higher fructose content in strips of the accumulated sugar scheme rather than simply a greater relative concentration of total reducing sugars.

Enhancement of Antioxidant Quality of Green Leafy Vegetables upon Different Cooking Method

PubMed Central

Hossain, Afzal; Khatun, Mst. Afifa; Islam, Mahfuza; Huque, Roksana

2017-01-01

Antioxidant rich green leafy vegetables including garden spinach leaf, water spinach leaf, Indian spinach leaf, and green leaved amaranth were selected to evaluate the effects of water boiling and oil frying on their total phenolic content (TPC), total flavonoid content (TFC), reducing power (RP), and antioxidant capacity. The results revealed that there was a significant increase in TPC, TFC, and RP in all the selected vegetables indicating the effectiveness of the cooking process on the antioxidant potential of leafy vegetables. Both cooking processes enhanced significantly (P<0.05) the radical scavenging ability, especially the oil fried samples showed the highest values. There is a significant reduction in the vitamin C content in all the vegetables due to boiling and frying except in the Indian spinach leaf. However, the present findings suggest that boiling and frying can be used to enhance the antioxidant ability, by increasing the bioaccessibility of health-promoting constituents from the four vegetables investigated in this study. PMID:29043220

Phenolic composition and antioxidant properties of koose, a deep-fat fried cowpea cake.

PubMed

Apea-Bah, Franklin B; Serem, June C; Bester, Megan J; Duodu, Kwaku G

2017-12-15

Koose, a West African delicacy, is a side dish prepared by deep frying thick cowpea paste. The current research determined the effect of deep-fat frying of cowpea paste on its total phenolic content (TPC), phenolic composition and antioxidant properties. Four cowpea cultivars comprising two reddish-brown, a brownish-cream and cream phenotypes were used. Liquid chromatography-mass spectrometry was used to determine phenolic composition of the samples. TPC was determined using Folin-Ciocalteu method while radical scavenging capacities were by Trolox equivalent antioxidant capacity, oxygen radical absorbance capacity and nitric oxide scavenging assays. The phenolic acids identified included benzoic and cinnamic acid derivatives. The predominant flavonoid classes were flavan-3-ols and flavonols. Deep-fat frying of the cowpea pastes decreased their TPC, radical scavenging capacities and total quantified flavonoids. The koose inhibited radical-induced oxidative cellular and DNA damage. It is concluded that koose is a potential functional food that can contribute to alleviating radical-induced oxidative stress. Copyright © 2017 Elsevier Ltd. All rights reserved.

Applying an intelligent model and sensitivity analysis to inspect mass transfer kinetics, shrinkage and crust color changes of deep-fat fried ostrich meat cubes.

PubMed

Amiryousefi, Mohammad Reza; Mohebbi, Mohebbat; Khodaiyan, Faramarz

2014-01-01

The objectives of this study were to use image analysis and artificial neural network (ANN) to predict mass transfer kinetics as well as color changes and shrinkage of deep-fat fried ostrich meat cubes. Two generalized feedforward networks were separately developed by using the operation conditions as inputs. Results based on the highest numerical quantities of the correlation coefficients between the experimental versus predicted values, showed proper fitting. Sensitivity analysis results of selected ANNs showed that among the input variables, frying temperature was the most sensitive to moisture content (MC) and fat content (FC) compared to other variables. Sensitivity analysis results of selected ANNs showed that MC and FC were the most sensitive to frying temperature compared to other input variables. Similarly, for the second ANN architecture, microwave power density was the most impressive variable having the maximum influence on both shrinkage percentage and color changes. Copyright © 2013 Elsevier Ltd. All rights reserved.

Immersion frying for the thermal drying of sewage sludge: an economic assessment.

PubMed

Peregrina, Carlos; Rudolph, Victor; Lecomte, Didier; Arlabosse, Patricia

2008-01-01

This paper presents an economic study of a novel thermal fry-drying technology which transforms sewage sludge and recycled cooking oil (RCO) into a solid fuel. The process is shown to have significant potential advantage in terms of capital costs (by factors of several times) and comparable operating costs. Three potential variants of the process have been simulated and costed in terms of both capital and operating requirements for a commercial scale of operation. The differences are in the energy recovery systems, which include a simple condensation of the evaporated water and two different heat pump configurations. Simple condensation provides the simplest process, but the energy efficiency gain of an open heat pump offset this, making it economically somewhat more attractive. In terms of operating costs, current sludge dryers are dominated by maintenance and energy requirements, while for fry-drying these are comparatively small. Fry-drying running costs are dominated by provision of makeup waste oil. Cost reduction could focus on cheaper waste oil, e.g. from grease trap waste.

Comparison of three methods for determination of N-nitrosopyrrolidine in fried dry-cured bacon.

PubMed

Gates, R A; Pensabene, J W; Fiddler, W

1984-01-01

The recently developed Eastern Regional Research Center ( ERRC ) dry column chromatographic procedure for determining N-nitrosopyrrolidine (NPYR) in fried cure-pumped bacon was evaluated for its applicability to fried dry-cured bacon. The method was then compared with 2 established procedures for volatile nitrosamine analysis in cured meat products: the multidetection thermal energy analyzer (MD) method and the mineral oil distillation (MOD) screening procedure. No significant difference (P less than 0.05) in NPYR values was found between the ERRC and MD procedures, but significant differences were found between the ERRC and MOD procedures and between the MOD and MD procedures. No artifactual nitrosamine formation was found in the ERRC procedure, but significant amounts were found in samples analyzed by the MOD procedure. The ERRC method was demonstrated to be rugged and very rapid. It is proposed that the ERRC method replace the MOD method as the official screening procedure for NPYR in fried bacon.

Reduction in antipredator response detected between first and second generations of endangered juvenile Atlantic salmon Salmo salar in a captive breeding and rearing programme.

PubMed

de Mestral, L G; Herbinger, C M

2013-11-01

Behaviour trials determining antipredator response were conducted on first and second generation juveniles from a captive breeding and rearing programme for endangered Inner Bay of Fundy Atlantic salmon Salmo salar. Second generation captive fry displayed significantly higher levels of risk-taking behaviour before and after exposure to a simulated avian predator. Because the first and second generation fry were reared under the same environmental conditions and differed only in the number of generations spent in captivity, these results suggest that rapid genetic changes, possibly due to domestication selection, may have occurred. Antipredator response was also assessed in fully wild and highly domesticated experimental groups: wild fry displayed the greatest antipredator response and domesticated fry displayed the highest levels of risk-taking behaviour. These results add to the growing evidence documenting rapid genetic change in response to rearing in a captive environment. © 2013 The Fisheries Society of the British Isles.

Novel SNP markers in InvGE and SssI genes are associated with natural variation of sugar contents and frying color in Solanum tuberosum Group Phureja.

PubMed

Duarte-Delgado, Diana; Juyó, Deissy; Gebhardt, Christiane; Sarmiento, Felipe; Mosquera-Vásquez, Teresa

2017-03-09

Potato frying color is an agronomic trait influenced by the sugar content of tubers. The candidate gene approach was employed to elucidate the molecular basis of this trait in Solanum tuberosum Group Phureja, which is mainly diploid and represents an important genetic resource for potato breeding. The objective of this research was to identify novel genetic variants related with frying quality in loci with key functions in carbohydrate metabolism, with the purpose of discovering genetic variability useful in breeding programs. Therefore, an association analysis was implemented with 109 SNP markers identified in ten candidate genes. The analyses revealed four associations in the locus InvGE coding for an apoplastic invertase and one association in the locus SssI coding for a soluble starch synthase. The SNPs SssI-C 45711901 T and InvGE-C 2475454 T were associated with sucrose content and frying color, respectively, and were not found previously in tetraploid genotypes. The rare haplotype InvGE-A 2475187 C 2475295 A 2475344 was associated with higher fructose contents. Our study allowed a more detailed analysis of the sequence variation of exon 3 from InvGE, which was not possible in previous studies because of the high frequency of insertion-deletion polymorphisms in tetraploid potatoes. The association mapping strategy using a candidate gene approach in Group Phureja allowed the identification of novel SNP markers in InvGE and SssI associated with frying color and the tuber sugar content measured by High Performance Liquid Chromatography (HPLC). These novel associations might be useful in potato breeding programs for improving quality traits and to increase crop genetic variability. The results suggest that some genes involved in the natural variation of tuber sugar content and frying color are conserved in both Phureja and tetraploid germplasm. Nevertheless, the associated variants in both types of germplasm were present in different regions of these genes. This study contributes to the understanding of the genetic architecture of tuber sugar contents and frying color at harvest in Group Phureja.

Glycaemic and satiating properties of potato products.

PubMed

Leeman, M; Ostman, E; Björck, I

2008-01-01

To investigate glycaemic and satiating properties of potato products in healthy subjects using energy-equivalent or carbohydrate-equivalent test meals, respectively. Thirteen healthy subjects volunteered for the first study, and 14 for the second. The tests were performed at Applied Nutrition and Food Chemistry, Lund University, Sweden. EXPERIMENTAL DESIGN AND TEST MEALS: All meals were served as breakfast in random order after an overnight fast. Study 1 included four energy-equivalent (1000 kJ) meals of boiled potatoes, french fries, or mashed potatoes; the latter varying in portion size by use of different amounts of water. The available carbohydrate content varied between 32.5 and 50.3 g/portion. Capillary blood samples were collected during 240 min for analysis of glucose, and satiety was measured with a subjective rating scale. Study 2 included four carbohydrate-equivalent meals (50 g available carbohydrates) of french fries, boiled potatoes served with and without addition of oil, and white wheat bread (reference). The energy content varied between 963 and 1534 kJ/portion. Capillary blood samples were collected during 180 min for analysis of glucose, and satiety was measured using a subjective rating scale. Study 1: boiled potatoes induced higher subjective satiety than french fries when compared on an energy-equivalent basis. The french fries elicited the lowest early glycaemic response and was less satiating in the early postprandial phase (area under the curve (AUC) 0-45 min). No differences were found in glycaemic or satiety response between boiled or mashed potatoes. Study 2: french fries resulted in a significantly lower glycaemic response (glycaemic index (GI)=77) than boiled potatoes either with or without addition of oil (GI=131 and 111, respectively). No differences were found in subjective satiety response between the products served on carbohydrate equivalence. Boiled potatoes were more satiating than french fries on an energy-equivalent basis, the effect being most prominent in the early postprandial phase, whereas no difference in satiety could be seen on a carbohydrate-equivalent basis. The lowered GI for french fries, showing a typical prolonged low-GI profile, could not be explained by the fat content per se.

Epidemiologic analysis of respiratory viral infections among Singapore military servicemen in 2016.

PubMed

Lau, Yuk-Fai; Koh, Wee-Hong Victor; Kan, Clement; Dua, Poh-Choo Alethea; Lim, Ai-Sim Elizabeth; Liaw, Chin-Wen Jasper; Gao, Qiu-Han; Chng, Jeremiah; Lee, Vernon J; Tan, Boon-Huan; Loh, Jin-Phang

2018-03-12

Respiratory illnesses have been identified as a significant factor leading to lost training time and morbidity among Singapore military recruits. A surveillance programme has been put in place to determine etiological agents responsible for febrile, as well as afebrile respiratory illnesses in a military camp. The goal of the study is to better understand the epidemiology of these diseases and identify potential countermeasures to protect military recruits against them. From Jan 2016 - Jan 2017, a total of 2647 respiratory cases were enrolled into the surveillance programme. The cases were further stratified into Febrile Respiratory Illness (FRI, with body temperature > 37.5 °C) or Acute Respiratory Illness (ARI, with body temperature < 37.5 °C). Nasal washes were collected and tested by multiplex PCR to detect 26 different pathogens. One thousand ninety five cases (41% of total cases) met the criteria of FRI in which 932 cases (85% of FRI cases) were screened positive for at least one virus. The most common etiological agents for FRI mono-infection cases were Adenovirus E and Rhinovirus. Recruits infected with H3N2 influenza, Influenza B and Adenovirus E viruses were most likely presented as FRI cases. Notably, H3N2 influenza resulted in the greatest rise in body temperature. The remaining 1552 cases (59% of total cases) met the criteria of ARI in which 1198 cases (77% of ARI cases) were screened positive for at least one virus. The most common etiological agent for ARI mono-infection was Rhinovirus. The distribution pattern for dual infections was different for ARI and FRI cases. Maximum number of pathogens detected in a sample was five for both groups. Previous studies on respiratory diseases in military focused largely on FRI cases. With the expanded surveillance to ARI cases, this study allows unbiased evaluation of the impact of respiratory disease pathogens among recruits in a military environment. The results show that several pathogens have a much bigger role in causing respiratory diseases in this cohort.

Growth inhibition in Japanese medaka (Oryzias latipes) fish exposed to tetrachloroethylene.

PubMed

Spencer, Hattie B; Hussein, Wedad R; Tchounwou, Paul B

2006-01-01

A recent study in our laboratory has demonstrated that tetrachloroethylene (TCE) is acutely toxic to Japanese medaka (Oryzias latipes) larvae with a 96 hr-LC50 of 18 (17-19) mg/mL (Spencer et al., 2002). In the present study we hypothesize that TCE exposure induces a developmental effect in Japanese medaka. Growth and age specific sensitivity of Japanese medaka larvae were studied with four age groups (7, 14, 21 and 28 days old) to determine tetrachloroethylene effects on these parameters. The medaka larvae were exposed for 96 hours in a single concentration (10 mg/mL) of TCE. The toxic endpoints evaluated were larvae weight, length, water content and protein concentration. The study revealed that exposure of medaka larvae to this sub-acute concentration of TCE significantly reduced length and weight in the treated group. The difference in growth between control and treated groups was more obvious in age versus length, than in age versus weight. The dry weight-fresh weight ratio (dw/fw) was shown to be higher in the control group. Water content in TCE-treated medaka was higher than in the control group, and younger fry had more water content than older ones. A higher protein concentration was also observed in TCE-treated medaka compared to the control group. These results indicate that TCE has a profound effect on the growth and development of Japanese medaka larvae.

CARCINOGENICITY OF HOUSEHOLD SOLID FUEL COMBUSTION AND OF HIGH-TEMPERATURE FRYING

EPA Science Inventory

In October, 2006, 19 scientists from eight countries met at the International Agency for Research on Cancer (IARC) in Lyon, France, to assess the carcinogenicity of household solid fuel combustion (coal and biomass) and of high-temperature frying. These assessments will be publi...

Senescence sweetening of chip and fry processing potatoes

USDA-ARS?s Scientific Manuscript database

Potato storage makes the crop available over an extended time period, but increases financial risk to growers and end users. Senescence sweetening limits storage duration for chip and fry processing potatoes because it results in an unacceptable accumulation of reducing sugars that result in dark-co...

Parent's Take Home Guide to GERD (Gastroesophogeal Reflux Disease)

MedlinePlus

... 30 degrees Avoid carbonated drinks, chocolate, caffeine, and foods that are high in fat (french fries and pizza) or contain a lot of ... 30 degrees Avoid carbonated drinks, chocolate, caffeine, and foods that are high in fat (french fries and pizza) or contain a lot of ...

Genetic, Physiological, and Environmental Factors Affecting Acrylamide Concentration in Fried Potato Products

USDA-ARS?s Scientific Manuscript database

The discovery of acrylamide in processed potato products has brought increased interest in the controlling Maillard reaction precursors (reducing sugars and amino acids) in potato tubers. Because of their effects on nonenzymatic browning of fried potato products, reducing sugars and amino acids have...

Characterization of NF1 Protein Ubiquitination

DTIC Science & Technology

2008-06-01

Ubiquitination PRINCIPAL INVESTIGATOR: Koko Murakami, Ph.D. Victor A Fried, Ph.D. CONTRACTING ORGANIZATION: New York Medical College...NUMBER W81XWH-07-1-0432 5c. PROGRAM ELEMENT NUMBER 6. AUTHOR(S) Koko Murakami, Ph.D.; Victor A Fried, Ph.D. 5d. PROJECT NUMBER 5e. TASK

Influence of Dietary Selenium Species on Selenoamino Acid Levels in Rainbow Trout.

PubMed

Godin, Simon; Fontagné-Dicharry, Stéphanie; Bueno, Maïté; Tacon, Philippe; Prabhu, Philip Antony Jesu; Kaushik, Sachi; Médale, Françoise; Bouyssiere, Brice

2015-07-22

Two forms of selenium (Se) supplementation of fish feeds were compared in two different basal diets. A 12-week feeding trial was performed with rainbow trout fry using either a plant-based or a fish meal-based diet. Se yeast and selenite were used for Se supplementation. Total Se and Se speciation were determined in both diets and whole body of trout fry using inductively coupled plasma mass spectrometry (ICP MS) and high-performance liquid chromatography (HPLC). The two selenoamino acids, selenomethionine (SeMet) and selenocysteine (SeCys), were determined in whole body of fry after enzymatic digestion using protease type XIV with a prior derivatization step in the case of SeCys. The plant-based basal diet was found to have a much lower total Se than the fish meal-based basal diet with concentrations of 496 and 1222 μg(Se) kg(-1), respectively. Dietary Se yeast had a higher ability to raise whole body Se compared to selenite. SeMet concentration in the fry was increased only in the case of Se yeast supplementation, whereas SeCys levels were similar at the end of the feeding trial for both Se supplemented forms. The results show that the fate of dietary Se in fry is highly dependent on the form brought through supplementation and that a plant-based diet clearly benefits from Se supplementation.

The impact of obesity in urology.

PubMed

Mydlo, Jack H

2004-05-01

The incidence and progression of urologic diseases, as well as several urologic cancers.depend on many interrelated factors, such as obesity, diet, genetics, environment, age, and the immune system. Obesity is a risk factor for stress urinary incontinence, ED, infertility, and renal calculi. Numerous publications have demonstrated that a high dietary intake of fat increases prostate cancer risk, although the mechanisms are not clear. Although some reports may demonstrate an association between obesity and prostate cancer, it may be hard to establish because, in general, men with obesity have a high-fat diet. Obesity, recurrent urinary tract infections, increased intake of protein and fried foods, and female sex seem to increase the risk of renal cancer. Environmental toxins seem to be the major factors affecting the incidence of bladder cancers. Thus, dietary modification and other public health measures directed at reducing weight may reduce the incidence of urologic illnesses. More studies are necessary to determine the therapeutic effects of weight loss and dietary modification on the incidence and progression of urologic tumors.

The Readability of an Unreadable Text.

ERIC Educational Resources Information Center

Gordon, Robert M.

1980-01-01

The Dale-Chall Readability Formula and the Fry Readability Graph were used to analyze passages of Plato's "Parmenides," a notoriously difficult literary piece. The readability levels of the text ranged from fourth to eighth grade (Dale-Chall) and from sixth to tenth grade (Fry), indicating the limitations of the readability tests. (DF)

1. View north from StanleyBostitch property toward southern boundary/stone wall ...

Library of Congress Historic Buildings Survey, Historic Engineering Record, Historic Landscapes Survey

1. View north from Stanley-Bostitch property toward southern boundary/stone wall of Joseph Fry Farm with South County Trail/Route 2 to the east (right) - Joseph Fry Farm Landscape, 2153 South County Trail Road (U.S. Route 2), East Greenwich, Kent County, RI

Enhancing antioxidant activity of sesamol at frying temperature by addition of additives through reducing volatility

USDA-ARS?s Scientific Manuscript database

Additives were evaluated to investigate their effects on volatility of sesamol at frying temperature with the hypothesis that the interaction between an additive and sesamol would reduce sesamol volatility. Twenty-two additive:sesamol combinations were examined by thermogravimetric analysis (TGA) un...

Vacuolar invertase gene silencing in potato decreasing the frequency of sugar-end defects

USDA-ARS?s Scientific Manuscript database

Sugar-end defect is a tuber quality disorder and persistent problem for the French fry processing industry that causes unacceptable darkening of one end of French fries. This defect appears when environmental stress during tuber growth increases post-harvest vacuolar acid invertase activity at one e...

Demonstration of Thermodynamics and Kinetics Using FriXion Erasable Pens

ERIC Educational Resources Information Center

Campbell, Dean J.; Bosma, Wayne B.; Bannon, Stephen J.; Gunter, Molly M.; Hammar, Margaret K.

2012-01-01

FriXion erasable pens contain thermochromic inks that have colored low-temperature forms and colorless high-temperature forms. Liquid nitrogen can be used to kinetically trap the high-temperature forms of the ink at temperatures at which ordinarily the low-temperature forms are more thermodynamically stable. (Contains 2 figures.)

Survival of vaccinated,feed-trained largemouth bass fry (Micropterus Salmoides Floridanus) during natural exposure to Flavobacterium columnare

USDA-ARS?s Scientific Manuscript database

Largemouth bass (Micropterus salmoides floridanus; Centrarchidae) are often reared in government hatchery programs, then stocked to supplement wild fish populations. After the eggs obtained from broodstock are hatched, fry are stocked into ponds to feed on zooplankton and other small invertebrates....

A national effort to identify fry processing clones with low acrylamide-forming potential

USDA-ARS?s Scientific Manuscript database

Acrylamide is a suspected human carcinogen. Processed potato products, such as chips and fries, contribute to dietary intake of acrylamide. One of the most promising approaches to reducing acrylamide consumption is to develop and commercialize new potato varieties with low acrylamide-forming potenti...

Stress Effects in Channel Catfish (Ictalurus punctatus) Fry on Pond Survival

USDA-ARS?s Scientific Manuscript database

Results from previous studies suggested that channel catfish (Ictalurus punctatus) fry that were housed in very high traffic areas from hatch until reaching 9 g in size were able to survive experimental challenge with Edwardsiella ictaluri better than siblings who were hatched and raised in very low...

Food additives reducing volatility of antioxidants at frying temperature

USDA-ARS?s Scientific Manuscript database

At frying temperature, antioxidants are lost not only by reaction with radicals formed by oil oxidation, but also by decomposition and evaporation before they are able to exert antioxidant activity. In this study it was hypothesized that an additive that can bind or interact with an antioxidant coul...

Nile tilapia and blue tilapia fry production in a subtropical climate

USDA-ARS?s Scientific Manuscript database

The relationship between production in earthen ponds located in a subtropical climate of fry suitable for hormonal sex inversion and degree-days was quantified for Nile tilapia (Oreochromis niloticus; Egypt strain) and blue tilapia (O. aureus). Degree-days were calculated for each trial as the sum o...

Comparison of dietary habits and plans for dietary changes in black and white women seeking bariatric surgery.

PubMed

McLean, Kendall L; Moore, Carolyn E; Miketinas, Derek C; Champagne, Catherine M

2018-01-01

Achieving weight loss after bariatric surgery depends on the individual's ability to sustain lifestyle changes involving dietary modifications. Presurgical dietary assessment is critical to evaluate usual dietary habits and identify the need for intervention before surgery. The objective of this study was to identify usual dietary habits of black and white women seeking bariatric surgery and to examine potential differences between these ethnic groups. An additional aim was to describe participants' plans to change dietary behaviors after surgery. This study examined data from an observational study sponsored by a benefits management group in Louisiana. In this cross-sectional study, a presurgical dietary assessment interview questionnaire collected information on dietary habits. Participants (n = 200) were adult women being screened for bariatric surgery; 54% were white, and 46% were black. Descriptive statistics were calculated and differences between groups were tested using 2-way analysis of the variance. Participants reported consuming fast food 2.9 ± 2.6 times per week, fried foods 2.1 ± 1.8 times per week, and desserts 3.4 ± 3.2 times per week. Blacks reported more frequent consumption of fast food (P<.01), sugar-sweetened sodas (P<.05), and sugar-sweetened tea (P<.01) compared with whites. Plans for changing dietary behaviors after surgery were similar between ethnic groups. Findings indicated that frequent consumption of fast foods, fried foods, desserts, and sugar-sweetened beverages was common among women seeking bariatric surgery. Blacks tended to consume these foods and beverages more often than whites. Current dietary habits and future plans to change dietary behaviors should be addressed before surgery for success. Follow-up studies investigating the assessment instrument's ability to predict dietary adherence and weight loss after surgery are warranted. Copyright © 2018 American Society for Bariatric Surgery. Published by Elsevier Inc. All rights reserved.

Dietary habits contributing to breast cancer risk among Iranian women.

PubMed

Mobarakeh, Zahra Sheikhi; Mirzaei, Khadijeh; Hatmi, Nadia; Ebrahimi, Mandana; Dabiran, Sohaila; Sotoudeh, Gity

2014-01-01

The aim of this study was to investigate demographic features, dietary habits, and some possible risk factors for being susceptible to breast cancer in Iranian women. A study of dietary habits and breast cancer was conducted among 53 Iranian women with histological confirmed disease and 40 matched controls. A dietary habits questionnaire was used to evaluate the pattern of selected food intakes. The risk of cancer was analyzed after adjustment for confounding factors. Age, weight, body mass index (BMI), waist circumference, educational status, parity, lactation, marital status, menopause, history of estrogen therapy, and family history of breast disease or cancer were assessed among participants. Special attention was given to the relationship between consumption of high fat meat, milk, yogurt and cheese as well use of frying oils for frying foods, use of olive/liquid oils for cooking, removing fat from meat and poultry, removing chicken skin and not use of mayonnaise as salad dressing and the risk of breast cancer. Moreover, salad, vegetable and fruit consumption, and eating outdoors owere investigated. Our results revealed significant lower education and higher BMI and waist circumference levels in patients with breast cancer. There was significantly increased breast cancer risk in overweight women in comparison with normal weight (OR=2.91, 95%CI 1.24 to 6.82). High intake of fat dairy products including milk and cheese was found to be a statistically significant factor for increasing breast cancer risk in models adjusting for age, BMI and education. Use of olive/liquid oils for cooking and avoidance of mayonnaise as salad dressing are related to lower risk of breast cancer. The frequency of vegetable and fruit consumption was significantly lower in patients with breast cancer compared to healthy women. Dietary habits might be risk factors for breast cancer among Iranian women. Adoption of a prudent diet could be an appropriate strategy for preventing breast cancer.

Predicted time from fertilization to maximum wet weight for steelhead alevins based on incubation temperature and egg size (Study site: Western Fishery Research Center, Seattle; Stock: Dworshak hatchery; Year class: 1996): Chapter 4

USGS Publications Warehouse

Rubin, Stephen P.; Reisenbichler, Reginald R.; Slatton, Stacey L.; Rubin, Stephen P.; Reisenbichler, Reginald R.; Wetzel, Lisa A.; Hayes, Michael C.

2012-01-01

The accuracy of a model that predicts time between fertilization and maximum alevin wet weight (MAWW) from incubation temperature was tested for steelhead Oncorhynchus mykiss from Dworshak National Fish Hatchery on the Clearwater River, Idaho. MAWW corresponds to the button-up fry stage of development. Embryos were incubated at warm (mean=11.6°C) or cold (mean=7.3°C) temperatures and time between fertilization and MAWW was measured for each temperature. Model predictions of time to MAWW were within 1% of measured time to MAWW. Mean egg weight ranged from 0.101-0.136 g among females (mean = 0.116). Time to MAWW was positively related to egg size for each temperature, but the increase in time to MAWW with increasing egg size was greater for embryos reared at the warm than at the cold temperature. We developed equations accounting for the effect of egg size on time to MAWW for each temperature, and also for the mean of those temperatures (9.3°C).

Overweight perception: associations with weight control goals, attempts and practices among Chinese female college students

PubMed Central

Tanenbaum, Hilary C.; Felicitas, Jamie Q.; Li, Yawen; Tobias, Malaika; Chou, Chih-Ping; Palmer, Paula H.; Spruijt-Metz, Donna; Reynolds, Kim D.; Johnson, C. Anderson; Xie, Bin

2015-01-01

Background Concurrent with the dramatic cultural and economic shifts occurring as Mainland China becomes increasingly “Westernized,” the weight perceptions, ideal body weight, and weight management goals and practices of Chinese females have also undergone significant changes. Objective To investigate relationships between overweight status, weight perception patterns, and weight management goals and practices in Chinese female college students. Design/Participants/Setting A cross-sectional analysis was conducted with data from 902 female subjects aged 18 to 25 years participating in the China Seven Cities Study, a health promotion and smoking prevention study conducted in Mainland China in 2003. Main Outcome Measures/ Statistical Analyses Logistic regression models were used to explore associations between overweight status, weight perception, specific weight management goals and practices, and current levels of vigorous-intensity physical activity and food consumption. Results Based on World Health Organization standards for Asian adults, 16.7% of college females were overweight or obese, although 50.8% considered themselves to be “too heavy.” Among participants perceiving themselves as overweight (n=458), 69.2% (n=371) were inaccurate, and did not meet criteria for overweight or obese. The percentage of participants attempting weight loss was 48.2%, and 33.1% wanted to maintain their current weight. Attempts to lose or maintain weight were related to actual and perceived weight status, but not to increased vigorous-intensity physical activity or fruit and vegetable intake, nor to decreased consumption of sweets, soda, Western fast foods and fried foods. Only 21.5% of participants desiring weight loss or maintenance reported using a combination of vigorous-intensity physical activity and a reduced fat and calorie diet, while 20.2% tried extreme methods such as fasting, using diet pills, vomiting, or smoking. Conclusions Our findings underscore the need to promote healthy weight management practices among Chinese female college students, with an emphasis on diet and physical activity strategies that encourage balance rather than extremes. PMID:26260670

Overweight Perception: Associations with Weight Control Goals, Attempts, and Practices among Chinese Female College Students.

PubMed

Tanenbaum, Hilary C; Felicitas, Jamie Q; Li, Yawen; Tobias, Malaika; Chou, Chih-Ping; Palmer, Paula H; Spruijt-Metz, Donna; Reynolds, Kim D; Anderson Johnson, C; Xie, Bin

2016-03-01

Concurrent with the dramatic cultural and economic shifts occurring as mainland China becomes increasingly "Westernized," the weight perceptions, ideal body weight, and weight management goals and practices of Chinese females have also undergone significant changes. To investigate relationships between overweight status, weight perception patterns, and weight management goals and practices in Chinese female college students. A cross-sectional analysis was conducted with data from 902 female subjects aged 18 to 25 years participating in the China Seven Cities Study, a health promotion and smoking prevention study conducted in mainland China in 2003. Logistic regression models were used to explore associations between overweight status, weight perception, specific weight management goals and practices, and current levels of vigorous-intensity physical activity and food consumption. Based on World Health Organization standards for Asian adults, 16.7% of college females were overweight or obese, although 50.8% considered themselves to be "too heavy." Among participants perceiving themselves as overweight (n=458), 69.2% (n=371) were inaccurate and did not meet criteria for overweight or obese. The percentage of participants attempting weight loss was 48.2%, and 33.1% wanted to maintain their current weight. Attempts to lose or maintain weight were related to actual and perceived weight status, but not to increased vigorous-intensity physical activity or fruit and vegetable intake, nor to decreased consumption of sweets, soda, Western fast foods, and fried foods. Only 21.5% of participants desiring weight loss or maintenance reported using a combination of vigorous-intensity physical activity and a reduced-fat and -calorie diet, whereas 20.2% tried extreme methods such as fasting, using diet pills, vomiting, or smoking. Our findings underscore the need to promote healthy weight management practices among Chinese female college students, with an emphasis on diet and physical activity strategies that encourage balance rather than extremes. Copyright © 2016 Academy of Nutrition and Dietetics. Published by Elsevier Inc. All rights reserved.

Mutagenicity of pan residues and gravy from fried meat.

PubMed

Overvik, E; Nilsson, L; Fredholm, L; Levin, O; Nord, C E; Gustafsson, J A

1987-02-01

Lean pork meat was fried with or without the addition of frying-fat at 200 or 250 degrees C. The pan residues were collected by washing the hot pan with boiling water. When producing thickened gravy the water was substituted by a mixture of water and flour, milk and flour or cream and flour. The basic extracts were tested for mutagenicity in Ames' Salmonella test on strain TA98 with the addition of S9 mix. High amounts of mutagenicity were found in all samples. The amounts of mutagenicity in the pan residues were at a comparable level of the amounts found in the meat crusts. Thickening of the gravy caused only small changes in the mutagenicity.

Real-time FPGA-based radar imaging for smart mobility systems

NASA Astrophysics Data System (ADS)

Saponara, Sergio; Neri, Bruno

2016-04-01

The paper presents an X-band FMCW (Frequency Modulated Continuous Wave) Radar Imaging system, called X-FRI, for surveillance in smart mobility applications. X-FRI allows for detecting the presence of targets (e.g. obstacles in a railway crossing or urban road crossing, or ships in a small harbor), as well as their speed and their position. With respect to alternative solutions based on LIDAR or camera systems, X-FRI operates in real-time also in bad lighting and weather conditions, night and day. The radio-frequency transceiver is realized through COTS (Commercial Off The Shelf) components on a single-board. An FPGA-based baseband platform allows for real-time Radar image processing.

Acrylamide-forming potential and agronomic properties of elite US potato germplasm from the National Fry Processing Trial

USDA-ARS?s Scientific Manuscript database

Processed potato products, such as chips and fries, contribute to the dietary intake of acrylamide, a suspected human carcinogen. One of the most promising approaches for reducing acrylamide consumption is to develop and commercialize new potato varieties with low acrylamide-forming potential. To fa...

Incubation water temperature and parental effects on the hatching success and progeny performance of Channel catfish

USDA-ARS?s Scientific Manuscript database

Channel x blue catfish are exclusively produced by hormone-induced spawning of channel catfish and the stripped eggs are fertilized with pooled blue catfish sperm in hatcheries. Even though hybrid fry production has increased in recent years, variable and inconsistent hybrid catfish fry production ...

Women in Corrections: Elizabeth Gurney Fry

ERIC Educational Resources Information Center

Craig, Russell L.

2006-01-01

This article profiles Elizabeth Gurney Fry, an English prison reformer, social reformer and philanthropist. Born on May 21, 1780, into a wealthy and prominent Quaker family in Norwich, England, Elizabeth Gurney was the third of twelve children born to John and Catherine Gurney. As Elizabeth was growing and struggling with the meaning of her life,…

Effects of rice batter on oil uptake and sensory quality coated fried okra.

USDA-ARS?s Scientific Manuscript database

Okra was coated and deep-fat fried with batters of flour sources, including rice flour, a mixture of rice flour, and small amounts of pregelatinized rice flour (PGRF), and, as a control, the traditional wheat flour. The addition of PGRF, up to 8%, enhanced batter viscosity and the coating properties...

The Appearance of Change in "Fried Green Tomatoes."

ERIC Educational Resources Information Center

Bisplinghoff, Gretchen

An examination of key symbols and structures of the recent film, "Fried Green Tomatoes," reveals the nature of the process of coding representations of the real world and its effects. The movie depicts two parallel stories of female friendship. Changes and development of the characters are primarily portrayed through changes in their…

The Readability Graph Validated at Primary Levels.

ERIC Educational Resources Information Center

Fry, Edward B.

The validity of Fry's Readability Graph for determining grade level readability scores was compared with the Spache Formula, the cloze technique, and oral reading in the case of seven primary-level books. Descriptions of these four indicated that to determine grade level, Fry's Readability Graph plots the total number of syllables with the total…

Silencing of vacuolar invertase and asparagine synthetase genes and its impact on acrylamide formation of fried potato products

USDA-ARS?s Scientific Manuscript database

Acrylamide is produced in a wide variety of carbohydrate-rich foods during high temperature cooking. Dietary acrylamide is a suspected human carcinogen, and health concerns related to dietary acrylamide have been raised worldwide. French fries and potato chips contribute a significant proportion to ...

Effect of tocopherols on the anti-polymerization activity of oryzanol and corn steryl ferulates in soybean oil

USDA-ARS?s Scientific Manuscript database

Steryl ferulates (SF) are ferulic acid esters of phytosterols and/or triterpene alcohols which have potential as frying oil antioxidants. The objective of this study was to evaluate the anti-polymerization and antioxidant activity at frying temperatures of corn steryl ferulates (CSF), rice steryl f...

Reliability of measurement and genotype x environment 1 interaction for potato specific gravity

USDA-ARS?s Scientific Manuscript database

The dry matter content of potatoes used to make potato chips and French fries strongly influences fry oil absorption and texture of the finished product. Specific gravity (SpGr) is often used to assess the processing quality of potatoes tubers because of its strong correlation with dry matter conten...

Quality improvement of a rice-substituted fried noodle by utilizing the protein-polyphenol interaction between a pea protein isolate and green tea (Camellia sinensis) extract.

PubMed

Song, Youngwoon; Yoo, Sang-Ho

2017-11-15

The quality of rice-substituted fried noodles was improved by applying interaction between pea protein isolate (PPI) and green tea extract (GTE). Radical-scavenging activities of GTE were stably maintained when exposed to acidic pH, UV light, and fluorescent light, but decreased by approximately 65% when exposed to 80°C for 168h. The RVA profiles of noodle dough showed that peak viscosity and breakdown increased significantly but that setback and final viscosity remained unchanged with 20% rice flour replacement. PPI significantly decreased the viscosity parameters of rice-supplemented dough, and the addition of GTE recovered these values significantly. The cooking loss and viscoelasticity (R max ) of cooked rice-supplemented noodles were fully restored by combined treatment of PPI and GTE. GTE decreased the peroxide value of fried noodles by 14% after storage at 63°C for 16days. Therefore, PPI+GTE treatment has great potential for use in fried noodles owing to the reinforced network and antioxidant activity. Copyright © 2017 Elsevier Ltd. All rights reserved.

Campylobacter in chicken livers and their destruction by pan frying.

PubMed

Whyte, R; Hudson, J A; Graham, C

2006-12-01

To enumerate Campylobacter spp. on the external surface and internal portions of chicken livers, and to assess the cooking required to inactivate naturally present cells. Of 30 livers tested all yielded Campylobacter spp. on their surfaces and 90% were found to contain the organism in internal tissue. Four (13%) livers contained >10(4) MPN campylobacters, and an additional seven (23%) contained >10(3) MPN campylobacters per liver. The internal temperature of pan-fried livers under the conditions used reached a maximum of 70-80 degrees C, and maintaining this temperature for 2-3 min was necessary to inactivate naturally occurring Campylobacter spp. All isolates identified were either C. jejuni or C. coli. Chicken livers represent a potential source of human campylobacteriosis as they contained >10(4) MPN per liver in 13% of the samples tested. Pan-frying can produce an acceptable product that is safe to eat. SIGNIFICANCE AND IMPACT OF THIS STUDY: The data provided can be used in exposure assessments of Campylobacter in poultry products in terms of both quantitative data and assessing pan-frying and its ability to destroy campylobacters.

A campylobacter outbreak associated with stir-fried food.

PubMed Central

Evans, M. R.; Lane, W.; Frost, J. A.; Nylen, G.

1998-01-01

An outbreak of gastrointestinal illness affecting 12 of 29 customers of a 'Hawaiian' theme restaurant specializing in stir-fried food occurred in Cardiff, Wales in February 1997. Campylobacter jejuni serotype HS50 phage type 49 (PT49) was isolated from 5 cases. A total of 47 isolates of C. jejuni HS50 PT49 were identified from Wales during 1997, of which 11 were isolated in late February or early March and from the Cardiff area. In the outbreak, illness was associated with eating stir-fried chicken pieces (relative risk 4.81, 95% confidence interval (CI) 0.76-30.44, P=0.03) and a dose-response relationship between risk of illness and amount of chicken consumed was observed (chi2-test for linear trend 3.96, P=0.047). Undercooking of chicken was probably due to a combination of inadequate cooking time and use of large chicken pieces. This is the first time that stir-fried food has been associated with a campylobacter outbreak. The incident also illustrates the value of routine campylobacter subtyping in supporting outbreak investigation. PMID:9825777

Reciprocal subsidies and food web pathways leading to chum salmon fry in a temperate marine-terrestrial ecotone.

PubMed

Romanuk, Tamara N; Levings, Colin D

2010-04-08

Stable isotope analysis was used to determine the relative proportions of terrestrial and marine subsidies of carbon to invertebrates along a tidal gradient (low-intertidal, mid-intertidal, high-intertidal, supralittoral) and to determine the relative importance of terrestrial carbon in food web pathways leading to chum salmon fry Oncorhynchus keta (Walbaum) in Howe Sound, British Columbia. We found a clear gradient in the proportion of terrestrially derived carbon along the tidal gradient ranging from 68% across all invertebrate taxa in the supralittoral to 25% in the high-intertidal, 20% in the mid-intertidal, and 12% in the low-intertidal. Stable isotope values of chum salmon fry indicated carbon contributions from both terrestrial and marine sources, with terrestrially derived carbon ranging from 12.8 to 61.5% in the muscle tissue of chum salmon fry (mean 30%). Our results provide evidence for reciprocal subsidies of marine and terrestrially derived carbon on beaches in the estuary and suggest that the vegetated supralittoral is an important trophic link in supplying terrestrial carbon to nearshore food webs.

Wildfires in Northern Siberian Larch Dominated Communities

NASA Technical Reports Server (NTRS)

Khaurk, Viacheslav I.; Ranson, Kenneth J.; Dvinskaya, Maria L.; Im, Sergey T.

2011-01-01

The fire history of the northern larch forests within the permafrost zone in a portion of northern Siberia (approx 66 deg N, 100 deg E) was studied. Since there is little to no human activities in this area fires within the study area were mostly caused by lightning. Fire return intervals (FRI) were estimated based on burn marks on tree stems and dates of tree natality. FRI values varied from 130 yr to 350 yr with 200 +/- 50 yr mean. In southerly larch dominated communities FRI was found to be shorter (77 +/- 20 yr at approx 61 deg. N, and 82 +/- 7 at 64 deg N), and longer at the northern boundary (approx 71 deg) of larch stands (320 +/- 50 yr). During the Little Ice Age period in the 16th to 18th centuries FRI was approximately twice as long as recorded in this study. Fire caused changes in the soil including increases in soil drainage and permafrost thawing depth and a radial growth increase of about 2 times (with more than 6 times observed). This effect may simulate the predicted warming impact on the larch growth in the permafrost zone.

Sensory perception of meat from entire male pigs processed by different heating methods.

PubMed

Peñaranda, Irene; Garrido, Ma Dolores; Egea, Macarena; Díaz, Pedro; Álvarez, Daniel; Oliver, Ma Angeles; Linares, Ma Belén

2017-12-01

The aim of this study was to evaluate the perception of androstenone in pork from entire male pigs with different androstenone levels (High≥2mgkg -1 ; Medium 0.5-0.7mgkg -1 ) applying four different heating methods (vacuum, grill, oven and frying). Androstenone (AND) perception was analysed during and after cooking by a trained panel. During cooking, the highest score for AND odour (greatest perception) was obtained with the grill and vacuum, while frying was the best option for reducing its perception, which was judged to be imperceptible for androstenone medium level (P<0.05). In cooked samples, there were level, heating method and its interaction effects for AND odour and flavour, meat flavour, juiciness and hardness (P<0.05). The samples treated by vacuum and frying had a proper texture profile. However the frying method provided the lowest score in AND perception, making it the best option for reducing both AND odour and flavour. In short, the use of different heating methods strongly affected AND perception. Copyright © 2017 Elsevier Ltd. All rights reserved.

Margarines and Fast-Food French Fries: Low Content of trans Fatty Acids.

PubMed

Astiasarán, Iciar; Abella, Elena; Gatta, Giulia; Ansorena, Diana

2017-06-28

The lipid fraction of margarines and fast food French fries, two types of foods traditionally high in trans fatty acids (TFA), is assessed. TFA data reported worldwide during the last 20 years have been gathered and show that some countries still report high TFA amounts in these products. The content of TFA was analysed in margarines (two store and four premium brands) and French-fries from fast-food restaurants (five chains). All samples were collected in Pamplona (Navarra, Spain). The margarines showed mean values of 0.68% and 0.43% (g TFA/100 g fat) for the store and premium brands, respectively. The French fries' values ranged from 0.49% to 0.89%. All samples were lower than the 2% set by some European countries as the maximum legal content of TFA in fats, and contained less than 0.5 g/serving, so they could also be considered " trans free products". This work confirmed that the presence of TFA is not significant in the two analysed products and contributes updated food composition tables, key tools for epidemiological and nutrition studies.

Influence of habitat characteristics on shore-spawning kokanee

USGS Publications Warehouse

Whitlock, Steven L.; Quist, Michael C.; Dux, Andrew M.

2014-01-01

Sockeye Salmon Oncorhynchus nerka and kokanee (lacustrine Sockeye Salmon) commonly spawn in both lentic and lotic environments; however, the habitat requirements of shore spawners are virtually unknown relative to those of stream spawners. A laboratory experiment and an in situ incubation study were conducted to better understand the influence of habitat characteristics on the shoreline incubation success of kokanee. The laboratory experiment assessed kokanee intragravel survival, fry emergence, and fry condition in response to eight substrate treatments. The in situ study, conducted at three major shoreline spawning sites in Lake Pend Oreille, Idaho, evaluated the effect of depth, substrate composition, dissolved oxygen, shoreline slope, and groundwater on intragravel survival. Substrate size composition was generally a poor predictor of survival in both the laboratory experiment and in situ study; although, fry condition and counts of emerged fry in the laboratory were lowest for the substrate treatment that had the highest proportion of fine sediment. Results of the in situ study suggest that groundwater flow plays an important role in enhancing intragravel survival in habitats generally considered unsuitable for spawning.